1lb.yellow squash or zucchini(or mixture of both, about 4 small)
1Tbsp.extra-virgin olive oil
1Tbsp.lemon juice(fresh, if available)
1/4tsp.pepper
1/4tsp.garlic or onion powder
1tsp.chopped fresh parsley(or 1/4 tsp. dried)
1Tbsp.fat free Parmesan cheese(grated or powdered)
Instructions
Slice the squash into extremely thin slices (you can use a vegetable peeler to make ribbons, use a mandolin to make thin slices or julienne with a knife).
Set aside in a medium bowl.
In a small bowl, combine oil, lemon juice, pepper, garlic or onion powder, and parsley and whisk thoroughly.