Ingredients
- 1 lb. yellow squash or zucchini (or mixture of both, about 4 small)
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. lemon juice (fresh, if available)
- 1/4 tsp. pepper
- 1/4 tsp. garlic or onion powder
- 1 tsp. chopped fresh parsley (or 1/4 tsp. dried)
- 1 Tbsp. 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.
- Whisk in Parmesan.
- Add to squash and toss to coat.
- Let stand 10 minutes and serve.