2 zucchini (you can use two of the same if that is all you have available)
7 teaspoons olive oil
1 tablespoon parsley
salt and pepper
In a large bowl mix together the garlic and lemon juice; set aside and let rest for at least 10 minutes.
Trim the ends off the squash and using a vegetable peeler shave the squash off lengthwise into ribbons. Take 3 slices off, turn the squash 90 degrees, and repeat the process. Continue shaving ribbons down to the seeds – discard the seed core.
Add 2 tablespoons olive oil, ¼ teaspoons salt, 1/8 teaspoon pepper, and lemon zest to the lemon juice mixture and mix until well combined.
In a 12 inch skillet over medium-high heat using 1 teaspoon of olive oil cook the squash ribbons, turning occasionally with tongs, until softened and translucent.
Place the squash in the bowl with the lemon mixture, add the parsley, and toss to coat. Salt and pepper to taste and serve.