Recipe by HokiesMom
From Real Simple Magazine June 2008. This is such a refreshing and light summer salad. If you find the lemon too strong just reduce the amount to your tastes.
Top Review by JMC44
Delicious!! And so simple. I have a spiralizer, so the ribbons were easy. I tried the original recipe first, then tried cutting the cheese (& used pecorino romano) and olive oil in 1/2 to reduce the fat, and doubled the lemon - still delicious. It is important to serve immediately if you want the squash to stay crisp. My husband loved it, too & he's not a zucchini fan. This will be a staple summer dish for us. Thank you for sharing this recipe.
- 3⁄4 lb summer squash
- 3⁄4 lb zucchini
- 2 tablespoons extra virgin olive oil
- 1 -2 tablespoon lemon juice, fresh squeezed
- 3⁄4 cup parmesan cheese, shaved
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon pepper, freshly ground