Summer Squash Ribbons with Lemon and Parmesan

Ingredients

• Kosher salt and pepper
• 2 ounces Parmesan (¾ cup), shaved
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds summer squash and zucchini

1. 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.

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