Summer Squash Ribbons With Lemon and Parmesan
Elizabeth
From Cat and Nick Peña
ingredients
- 1 1/2 pounds summer squash and zucchini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 ounces Parmesan, shaved (3/4 cup)
- kosher salt and pepper
directions
- 1
1. Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.
- 2
2. Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.
Source: Elizabeth
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