Zucchini Ribbons with Lemon and Parmesan

I love no cooking cooking.

Cut raw zucchini into thin ribbons that are both tender and crisp, and then add tart lemon juice, a punch of mustard and some good-quality olive oil. Finish with a little Parmesan cheese and you’ve got a meal that’s easier–and tastier–than a bowl of pasta

1. 1 1/2pounds summer squash and zucchini
2. 2tablespoons extra-virgin olive oil
3. 2tablespoons fresh lemon juice
4. 2ounces Parmesan, shaved (3/4 cup)
5. kosher salt and pepper
6. 2 Tbs. pine nuts, toasted (optional)

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DIRECTIONS

1. Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.
2. Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.