Using a vegetable peeler, peel zucchini into long thin ribbons. If using an overly large squash, use only the outer part, as the inner part tends to be drier and seedier. (Save the center bit for soup)

Heat oil in a large sauté pan, over a medium high heat.

Quickly sauté ribbons for just a minute or two.

Add garlic and sauté another minute. Zucchini ribbons cook very quickly.

Season with salt, fresh pepper, a bit of lemon zest and juice to taste.

Serve on top of brown rice or pasta. Sprinkle with halved tomatoes, chiffonade of basil and fresh parmesan cheese.