Summer Squash Ribbons With Lemon and Parmesan

squash-0
Photo by Kana Okada
Summer Squash Ribbons With Lemon and Parmesan 4.1 26 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 149 calories
    • Calories 66 calories from fat
    • Fat 11 g
    • Sat Fat 3 g
    • Cholesterol 10 mg
    • Sodium 503 mg
    • Protein 8 g
    • Carbohydrate 6 g
    • Sugar 3 g
    • Fiber 2 g

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.

Ingredients

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

Directions

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