Wash and dry summer squash and zucchini. Using a vegetable peeler, cut squash and zucchini into long ribbons, 1/16th inch thick, from top to bottom. Discard the first cut that is simply skin, and the seedy center.
In a large sauté pan, heat oil over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute.
Increase heat to medium-high and add zucchini and squash ribbons. Season with salt and pepper. Stir while cooking (tongs work well), for 3 minutes or until tender.
Toss lightly with parsley and lemon juice; serve immediately or at room temperature.
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Notes
Any type of summer squash can be used in this dish. Use what you have or any combination.
Substitute another herb of your choice for the parsley: basil, oregano, thyme, or whatever you like.
Add a dash of red pepper flakes for a little zing, or garnish with a sprinkle of shredded Parmesan cheese.