1 large zucchini or yellow summer squash per person, peeled if needed (see Note ) Tarragon Lemon Dressing or your choice of dressing, to taste
Thoroughly wash squash, dry well and trim ends.
Using a sharp vegetable peeler, cut long, thin strips or ribbons from prepared squash.
Rotate squash to get ribbons of similar size. Stop slicing once the seeds have been revealed.
Note: Summer squash do not need to be peeled if cooked, but sometimes I peel squash to be served raw, if there are
nicks or bruises on the skin that could harbor bacteria.