Sautéed Summer Squash and Zucchini Ribbons
Easy summer squash and zucchini ribbons sautéed with parsley, lemon and garlic are strikingly beautiful and so delicious!
Servings: 4 servings
Ingredients
- 2 medium summer squash (about 1 to 1 ½ pounds)
- 2 medium zucchini, or three small zucchini (about 1 to 1 ½ pounds)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ teaspoon kosher salt, more to taste
- ¼ teaspoon coarse ground black pepper, more to taste
- 1 tablespoon minced fresh parsley
- 1 teaspoon fresh lemon juice
Instructions
- Wash and dry summer squash and zucchini. Using a vegetable peeler, cut squash and zucchini into long ribbons, 1/16 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.
Video
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.
Nutrition
Serving: 1serving | Calories: 66kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 156mg | Potassium: 527mg | Fiber: 2g | Sugar: 5g | Vitamin A: 477IU | Vitamin C: 36mg | Calcium: 35mg | Iron: 1mg
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