Here is a great way to use some of that squash from your garden. I enjoyed the recipe but my handsome fella was not a fan. I found it to be refreshing.
Try it out and you be the judge!
Summer Squash Ribbons
- 1 1/2 pounds summer squash and zucchini
Cut the squash and zucchini into long, thin strips using a vegetable peeler. You will discard the seedy cores.
Place the ribbons in a large bowl.
Add to the ribbons:
- 2 T extra-virgin olive oil
- 2 T fresh lemon juice
- 2 ounces Parmesan, shaved or shredded
- 1/2 t kosher salt
- 1/2 t pepper
Toss gently to combine and serve immediately.