Serves 6: This recipe is a classic summer dish; simple to prepare, easy to serve, and delicious, either chilled or gently warmed. Makes a wonderful starter, side dish, or with the addition of a protein like cannellini beans, baked or canned fish, or chicken makes a light, healthy lunch! Experiment with the seasonings to your liking (just watch the salt!)

Tools Needed: Vegetable peeler or mandolin, small mixing bowl, whisk


  • 1 lb. yellow squash, zucchini, or both
  • 1 tbsp. extra virgin olive oil
  • 1 Tbsp. fresh lemon juice, if needed 
  • ¼ tsp. black pepper
  • ¼ tsp. garlic or onion powder 
  • 1 tbsp. fresh or dried parsley
  • 1 tbsp. fat-free grated Parmesan cheese


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.   

Nutritional Facts: Calories per serving: 54  ~  Total Fat: 3.5g  ~  Sodium: 27g  ~  Sugars: 3g  ~  Protein: 2g