Use a sharp vegetable peeler to shave the Parmesan cheese into long strips.
Recipe information
Yield
Makes 4 servings
Ingredients
2 small zucchini, trimmed
2 small yellow squash, trimmed
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
4 ounces shaved Parmesan cheese
1 large bunch of arugula, trimmed, washed and patted dry
1 large ripe tomato, cored
2 tablespoons chopped parsley
Preparation
Step 1
1. Cut the zucchini and yellow squash into thin slices diagonally; place in a bowl.
Step 2
2. Whisk together the lemon juice, oil, salt and pepper; toss with the squash. Let rest for 15 minutes. Add the cheese.
Step 3
3. Place the arugula in a bowl. Slice the tomato into thin wedges; scatter over the arugula.
Step 4
4. Just before serving, spoon the squash and dressing over the arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.
Nutrition Per Serving
Per serving: 271 calories
9g carbohydrates
12g protein
21g fat
19mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
