Lemony Squash Ribbons

"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."
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by Debbwl photo by Debbwl
photo by *Parsley* photo by *Parsley*
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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!
  4. Loved this! So easy to make, and a healthy side dish. Hubby said he wasn't into a raw vegetable side dish (we already had a salad on the table), but two bites into it said "Wow, this is really good!". Yep - I agree! Cut the squash on a mandoline, and it was ready in no time at all. Thanks for posting a keeper of a recipe! Made for SWT 2019 - The Traveling Tastebuds.
  5. What a wonderful way to use summer squash and zucchini and so easy -- quick too! Our squash was given to us -- so fresh as can be -- and I feel quite confident is that this will be a regular side dish on our table this summer. Thanks for sharing!


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