Total Time
Prep 15 mins
Cook 0 mins

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.

Ingredients Nutrition


  1. Cut the squash and zucchini into long thin strips using a vegetable peeler (discard the seedy centers/cores) and place in a large bowl.
  2. Add the oil, lemon juice, Parmesan, salt and pepper and toss gently to combine.
  3. Serve immediately.
Most Helpful

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.

JMC44 July 08, 2009

I used baby patty pan squash and did not have to worry about the seeds. I also had to use lime instead of lemon. This is a nice refreshing light salad, and a great way to use garden bounty. Thanks for posting this recipe.

nott June 23, 2009

Light and lemony. I didn't think the lemon was overpowering at all. I used the 2 tbsp and I actually could have used more. The "ribbons" in both green ad yellow looked very pretty. I think I will add minced garlic and/or some fresh parsley next time to bring out more flavor. Thanx for sharing!

*Parsley* June 22, 2009