Start to finish: 20 minutes
1 small garlic clove, minced
1 teaspoon grated lemon zest plus 1 tablespoon juice
4 (6- to 8-ounce) zucchini or yellow summer squash, trimmed
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Salt and pepper
1 1/2 tablespoons chopped fresh parsley
Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave off 3 ribbons from 1 side of summer squash, then turn squash 90 degrees and shave off 3 more ribbons. Continue to turn and shave ribbons until you reach seeds; discard core. Repeat with remaining squash.
Whisk 2 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and lemon zest into garlic-lemon juice mixture.
Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add summer squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes. Transfer squash to bowl with dressing, add parsley, and gently toss to coat. Season with salt and pepper to taste. Serve.
Nutrition information per serving: 132 calories; 83 calories from fat; 9 g fat ( 1 g saturated; 0 g trans fats); 0 mg cholesterol; 318 mg sodium; 11 g carbohydrate; 3 g fiber; 7 g sugar; 4 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Sautéed Zucchini Ribbons in “The Complete Mediterranean Cookbook .”