Zucchini recipe even squash haters like

I've always loved zucchini and summer squash. 

My favorite way to cook them is to chop them up and saute them with butter, salt, and pepper. 

Yum, yum!

However, my husband has texture issues.  He doesn't like the seeds or the cooked texture of them.

"Mushy" he says.  "Seedy" he whines.

Well, I finally found a way to cook them that he declared "Delicious".

First, wash the squash and using a veggie peeler, slice from one end to the other, creating a ribbon.

Here's what you'll have when you're done.  This was one large zucchini and two medium summer squash.  When you're slicing each side of the squash, stop slicing when you get to the seedy part.  I save these for lunch the next day and cut them into pieces to eat with hummus.

Saute with homemade Italian dressing (recipe to follow) for just a few minutes.  You don't want to overcook these babies or you'll have mushy.  Use as much dressing as you want to.  I probably use 1/4 cup (I'm guessing).

Quick and tasty.

Here's the Italian dressing recipe:

1 cup EVOO
1/4 cup balsamic vinegar
1/4 cup organic apple cider vinegar
1/4 tsp. salt
1/4 tsp. basil
1/2 tsp. oregano
2 minced garlic cloves
1 Tbl. honey
1 green onion, minced
Mix together in a jar and shake well.  Store in the fridge.