Sauteed Summer Squash Ribbons with Parsley & Garlic

Sauteed Summer Squash Ribbons with Parsley & Garlic

A summer squash dish that fills your plate that’s great as a side or even a complete light & delicious meal for a summer day.

summer squash ribbons recipe

Sauteed Summer Squash Ribbons with Parsley & Garlic


  • 1 small garlic clove minced
  • 1 tsp grated lemon zest
  • 1 Tbsp Lemon Juice
  • 4 summer squashes and/or zucchini trimmed
  • 2 1/4 Tbsp extra virgin olive oil
  • salt and pepper
  • 1 1/2 Tbsp chopped fresh parsley


  • Combine garlic and lemon juice in large bowl and set aside for at least 10 minutes. Using vegetable peeler, shave each squash lengthwise into ribbons. Peel off 3 ribbons from 1 side, then turn squash 90 degrees and peel off 3 more ribbons. Continue to turn and peel ribbons until you reach seeds. Discard core.
  • Whisk 2 tablespoons oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and lemon zest into garlic mixture.
  • Heat remaining 1 teaspoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add squash and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes.
  • Transfer squash to bowl with dressing, add 1 tablespoon parsley, and toss to coat. Season with salt and pepper to taste. Transfer to serving platter and sprinkle with remaining 1 1/2 teaspoons parsley. Serve immediately.


Recipe from The Bitten Word.
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