Rating: 4 stars
28 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0

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Credit: Kana Okada

Recipe Summary test

hands-on:
10 mins
total:
10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.

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  • Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.

Nutrition Facts

149 calories; calories from fat 66%; protein 8g; carbohydrates 6g; sugars 3g; fiber 2g; fat 11g; saturated fat 3g; sodium 503mg; cholesterol 10mg.
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