2 organic zucchini squash
2 tbsp olive oil
3 cloves garlic, minced
1 tbsp lemon juice
Pepper to taste
Parmesan cheese for garnish
In a large skillet over medium heat, add olive oil.
Add the minced garlic.
Wash and dry zucchini squash.
Use a vegetable peeler to peel off long ribbons into the skillet. For thinner ribbons, try to use the 90 degree edges created by peeling in one spot for a while.
Add the lemon juice and sprinkle pepper over the zucchini ribbons.
Lower the heat a little and stir occasionally for about 7 minutes. Occasionally check the texture until it reaches the softness you want (I like mine more firm!).
Serve warm and grate fresh Parmesan cheese over the top.