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Saut\u00c3\u00a9ed Summer Squash Ribbons<\/p>\nSaut\u00c3\u00a9ed Summer Squash Ribbons<\/p>\n
<\/p>\n
1 small garlic clove, minced<\/p>\n
1 tsp. grated lemon zest plus 1 T. juice<\/p>\n
4 (6- to 8-ounce) yellow squash or zucchini, trimmed<\/p>\n
2 T. plus 1 tsp. extra-virgin olive oil<\/p>\n
Salt and pepper<\/p>\n
1 1\/2 T. chopped fresh parsley<\/p>\n
<\/p>\n
Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons. Shave off 3 ribbons from 1 side, then turn squash 90 degrees and shave off 3 more ribbons. Continue to turn and shave ribbons until you reach seeds; discard core. Whisk 2 T. oil, salt, pepper, and lemon zest into lemon juice mixture. Heat remaining 1 tsp. oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add 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 toss to coat. Season with salt and pepper to taste. Transfer to serving platter and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"
Saut\u00c3\u00a9ed Summer Squash Ribbons 1 small garlic clove, minced 1 tsp. grated lemon zest plus 1 T. juice 4 (6- to 8-ounce) yellow squash or zucchini, trimmed 2 T. plus 1 tsp. extra-virgin olive oil Salt and pepper 1 1\/2 T. chopped fresh parsley Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons. Shave off 3 ribbons from 1 side, then turn…<\/p>\n