Summer Squash Ribbons With Lemon and Parmesan
Serves 4|
Hands-On Time:
10m
|
Total Time:
10m
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
- 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.
Nutritional Information
- 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.
Quick Tip
Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last
several months.
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