Use a combination of zucchini and yellow squash to color to this fresh and crisp Summer-Squash Salad With Parmesan and Pine Nuts. Thinly sliced summer squash lends sweetness to this lemony salad studded with toasted pine nuts. For a fun twist, make this salad with zucchini and summer squash spirals!
Preheat oven to 350º. In a small bowl, whisk together lemon juice, olive oil, and salt; adjust seasoning to taste, and set aside. Place pine nuts on a cookie sheet and bake until lightly browned, about 7 minutes. Slice squash and zucchini thinly with a mandoline or vegetable peeler, and toss with dressing. Top with slivers of Parmigiano-Reggiano, plus toasted pine nuts and pepper. Serve immediately.