Sesame Zucchini Ribbons

1. 1

   Using a vegetable peeler, cut zucchini and squash lengthwise to form ribbons, discarding inner seeded core of squash.

2. 2

   Heat 1 T vegetable oil in a large nonstick skillet over moderately high heat until hot but not smoking.

3. 3

   Add half of zucchini and squash ribbons; cook, tossing with tongs 1 minute.

4. 4

   Transfer to a colander set over a bowl.

5. 5

   Repeat with remaining 1 T vegetable oil and the ribbons.

6. 6

   Let stand in colander 20 minutes to drain; transfer to serving bowl.

7. 7

   Toss with juice and sesame oil; salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.