I first came across a recipe for squash ribbons in my June issue of Real Simple. I was intrigued and, after a quick google search, I’d researched a few variations on this excessivly simple and refreshing side dish. The basic idea is to use a vegetable peeler to slice zucchini and yellow squash into long, thin ribbons. Repeat the same procedure with a chunk of parmesean cheese and toss with lemon juice, olive oil, salt and pepper. Ta Da!
Ever the tinkerer, I made a few variations on the basic recipe (though the aforementioned ingredients are delightful just as stated). I added a handful of toasted pine nuts, some chopped spring onion and crushed garlic.