Quick-cooking and delicately flavored, yellow summer squash and zucchini are favorites in Mediterranean cuisines and perfect for a light side dish. To create a fresh, simple recipe, we started with very thinly sliced squash, using a peeler to make even “ribbons” and discarding the waterlogged seeds.
The ultrathin ribbons browned and cooked so quickly that they didn’t have time to break down and release their liquid, eliminating the need to salt them before cooking.
The cooked squash needed little embellishment; a quick, tangy vinaigrette of extra-virgin olive oil, garlic, and lemon and a sprinkle of fresh parsley rounded out the flavors.
We like a mix of yellow summer squash and zucchini, but you can use just one or the other. The thickness of the squash ribbons may vary depending on the peeler used; we developed this recipe with a peeler that produces ribbons that are 1/32 inch thick.