2 yellow squash
1 large lemon, juice and zest
1/2 teaspoon crushed red pepper flakes
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
1/4 teaspoon each, salt and black pepper
Cut the ends off the squash and zucchini. Going down the length of the vegetables, peel off the top layer of skin and discard. Using a mandoline or vegetable peeler, continue to peel off very thin ribbon-like vertical slices. Place in a medium size bowl. Add the lemon zest and juice. Roughly chop crushed red pepper flakes and add to the bowl. Add remaining 3 ingredients and toss well. Place in refrigerator for at least 30 minutes. Serve cold as a salad or side dish.