- 2 small zucchini, trimmed
- 2 small yellow squash, trimmed
- 1/4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 4 ounces shaved Parmesan cheese
- 1 large bunch of arugula, trimmed, washed and patted dry
- 1 large ripe tomato, cored
- 2 tablespoons chopped parsley
- Cut the zucchini and yellow squash into thin slices diagonally; place in a bowl.
- Whisk together the lemon juice, oil, salt and pepper; toss with the squash. Let rest for 15 minutes. Add the cheese.
- Place the arugula in a bowl. Slice the tomato into thin wedges; scatter over the arugula.
- Just before serving, spoon the squash and dressing over the arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.