2 Zephyr squash
2 tablespoons unsalted butter or olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, minced
shredded parmesan cheese
Remove the ends of each squash. Using a vegetable peeler, start at one end and peel the whole length of the squash to produce a ribbon. Keep peeling until you reach the seedy area, then rotate the squash to avoid the seeds.
Heat the butter in a large, non-stick skillet over medium. Place squash ribbons in the pan in one layer. Allow to cook for about 1 minute, then move around squash using tongs to get an even coat. Continue to move squash around for a few minutes, until all pieces are soft. Sprinkle it with a dash of salt. Reduce heat if edges start browning.
Top with salt, pepper, parsley and parmesan. Serve.