Tricolor Vegetable Ribbons with Lemon, Thyme and Pecorino

Instructions

1. Run a sharp vegetable peeler down the length of each zucchini and summer squash to make “ribbons” (stop when you reach the seedy center). Use the same technique to make long carrot ribbons.
2. In a large nonstick sauté pan or fry pan, heat oil over medium-high heat.
3. Add onion; cook until onions begin to soften, stirring occasionally, about 3 to 4 minutes.
4. Add zucchini, summer squash, carrots, garlic, salt and pepper; cook, tossing often, until vegetables are tender, about 3 to 4 minutes.
5. Season with thyme and lemon zest; sprinkle with cheese and serve. Yields about 1 cup vegetables and 1 tablespoon cheese per serving.