Summer Squash Ribbons With Lemon and Parmesan
Serves 4| Hands-On Time: | Total Time:
- 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.
- Per Serving
- Calories 149Calories From Fat 66%
- Protein 8g
- Carbohydrate 6g
- Sugar 3g
- Fiber 2g
- Fat 11g
- Sat Fat 3g
- Sodium 503mg
- Cholesterol 10mg
What does this mean? See Nutrition 101 .
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.