Summer Squash Ribbons with Lemon and Parmesan

Summer Squash Ribbons with Lemon and Parmesan Recipe
Photo: Kana Okada; Styling: Sara Quessenberry
The beautiful, thinly sliced ribbons of summer squash are dressed simply with olive oil and fresh lemon juice. Add parmesan and a little salt and pepper, and you have an elegant summer side dish sure to impress.
5

Outstanding

Yield:

Makes 4 servings

Recipe from

Real Simple

Nutritional Information

Calories 149
Caloriesfromfat 66 %
Protein 8 g
Carbohydrate 6 g
Sugars 3 g
Fiber 2 g
Fat 11 g
Satfat 3 g
Sodium 503 mg
Cholesterol 10 mg

Ingredients

1 1/2 pounds summer squash and zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 ounces Parmesan (3/4 cup), shaved
Kosher salt and pepper

Preparation

Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl. Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.

Note:

Sara Quessenberry,

June 2008
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