sauteed summer squash ribbons

This came out of the Sept/Oct. 2015 issue of Cook's Illustrated magazine.

 To serve 4, combine 1 minced small garlic clove and 1 Tbs. fresh lemon juice (save 1 tsp. grated zest for later in the recipe) in large bowl and set aside for at least 10 minutes.  Using vegetable peeler, shave 2 lbs. summer squash lengthwise into ribbons.  This is about 4 squash.  Peel off 3 ribbons from 1 side, then turn squash 90 degrees and peel off 3 more ribbons.  Continue to turn and peel ribbons until you reach seeds, discard core.

Whisk 2 Tbs. olive oil, 1/4 tsp. salt, 1/8 tsp. pepper, and the 1 tsp. grated lemon zest into the garlic mixture in the large bowl.

Heat 1 more tsp. olive oil in 12" nonstick skillet over medium-high heat until just smoking.  Add squash ribbons and cook, tossing occasionally with tongs, until squash has softened and is translucent, 3 to 4 minutes.  Transfer squash to bowl with garlic mixture, add 1 Tbs. chopped fresh parsley, and toss to coat.  Season with salt and pepper to taste.  Transfer to serving platter and sprinkle with another 1 1/2 tsp. parsley.  Serve immediately.