Summer Squash Ribbons With Lemon and ParmesanSummer Squash Ribbons With Lemon and Parmesan

Yield: Serves 4


  • 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)
  • Cilantro chopped for garnish
  • kosher salt and pepper


  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, 1/2 teaspoon pepper and shaved almonds, toss gently to combine. Garnish with chopped cilantro and serve immediately

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