2medium zucchini, or three small zucchini(1-1 ½ pounds)
¼teaspoonkosher saltmore to taste
¼teaspooncoarse ground black peppermore to taste
1tablespoonminced fresh parsley
1teaspoonfresh lemon juice
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.
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.