1/2 cup Pitted olives (castelvetrano, nicoise or kalamata), coarsely chopped
or 1 Tbsp drained capers
1/2 cup chopped nuts or seeds (almonds, pine nuts, cashews, pistachios or pumpkin seeds)
Salt and Pepper to taste
Lemon Juice, 1/2 lemon
Wash and trim the ends of the summer squash. Peel the entire squash with a veggie peeler to make long noodle-like ribbons. There will be a bit of the seedy core of the squash left which can composted or cooked with the rest of the ribbons.
Coarsely chop the nuts, olives and herbs together. Mix with the minced garlic.
Heat 2 Tbs of oil in a large sauce pan or dutch oven. Add the summer squash and toss with salt and pepper. Cook the squash ribbons until they soften, about 5 minutes.
Remove from heat and toss with the herb, olive and nut mixture. Add lemon juice.
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