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.
Real Simple JUNE 2008
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.
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