Celebrate the season with these 20-minute recipes using the freshest produce. By: Jason Horn ; Cooking Light staff
This dish looks gorgeous on the plate, but it's super-simple: Shave ribbons of squash with a vegetable peeler and sauté with onion and garlic for four minutes. The same ribbon technique will also work with zucchini or large carrots in this dish. If you have fresh herbs like parsley, oregano, or thyme, sprinkle a bit on top at the end for a fresh zing.