Lemony Squash Ribbons - cooking recipe

Ingredients

3/4 lb summer squash
3/4 lb zucchini
2 tablespoons extra virgin olive oil
1 -2 tablespoon lemon juice, fresh squeezed
3/4 cup parmesan cheese, shaved
1/2 teaspoon sea salt
1/2 teaspoon pepper, freshly ground

Preparation

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