- 1 medium summer squash – zuchinni, croockneck, yellow
- 3 T olive oil
- 2 balsamic vinegar
- t crushed rosemary
- pinch salt
1. Wash squash and slice into thin ribbons with a vegetable peeler, mandolin or sharp knife, leaving peel on either edge of slices.
2. Heat olive oil in pan on medium high and saute squash ribbons until lightly browned in spots but still firm, turning frequently to prevent burning. Toss in pan with salt, rosemary and balsamic vinegar and remove from heat.
3. Serve as a side dish or as a main dish with with preferred pasta sauce (Vegan) and sprinkle parmesan cheese (Ovo-lacto vegetarian) or 1/4 pound browned ground lamb or turkey if you want meat with it.
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