Summer Squash Ribbons with Lemon and Parmesan

(serves 4)

1 1/2 lbs. summer squash and zucchini
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 oz. Parmesan, shaved (3/4 c.)
1/2 tsp. kosher salt
1/2 tsp. pepper

Cut the squash and zucchini into long, thin strips using a vegetable peeler, discarding the seedy cores. Place in a large bowl. Add the oil, lemon juice, Parmesan, salt, and pepper, and toss gently to combine. Serve immediately.

Recipe from Real Simple

Nutrition information per serving:

Calories 149
Total fat 11g
Saturated fat 3g
Cholesterol 10mg
Sodium 503mg
Carbs 6g
Dietary fiber 2g
Protein 8g