The fun shape of the zucchini ribbons will entice kids to try it.
This is a summer family recipe for summer squash.
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- 2 zucchini squash
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1½ Tbsps lemon juice
- Pepper to taste
- ¼ cup freshly grated Parmesan cheese
Wash and dry zucchini squash.
Use a vegetable peeler to peel off long ribbons of zucchini by peeling lengthwise, down the zucchini. For thinner ribbons, try to use the 90-degree edges created from peeling in one spot.
Add the lemon juice to the zucchini, and sprinkle pepper over the zucchini ribbons.
In a large skillet over medium heat, add olive oil. Heat oil.
Add the minced garlic.
Add zucchini to pan.
Lower the heat a little and stir occasionally for about 7 minutes.
Occasionally check the texture until it reaches the softness you prefer.
Place on plates or in shallow bowls, and sprinkle Parmesan cheese over the top.
- 2 servings per container
- Amount per serving
- % Daily Value*