Complemented by the brightness of lemon and a salty hit of ricotta salata, thin strips of squash quickly soak up the flavors of rosemary, sage, and thyme. Once you’ve prepped the ingredients, this recipe comes together very quickly.
Using a spiralizer tool, mandoline, julienne peeler, or knife, cut the summer squash and zucchini into “noodles” or long matchsticks.
Heat the butter and oil in a large skillet over medium-high heat. When the butter is melted, add the garlic, rosemary, sage, and thyme, and cook, stirring constantly, until the garlic is just starting to brown, about 1 minute.
Add the summer squash, zucchini, and 1/4 tsp. each salt and pepper. Cook, stirring, until crisp-tender, 2 to 3 minutes. Stir in the cheese, lemon zest, and lemon juice. Season to taste with more salt and pepper, transfer to a serving dish, and serve with lemon wedges, if using.
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