Summer squash and zucchini are so easy to find and enjoy.
You can shave or slice them fresh into salads for starters, or slice them paper thin and use them like a cellophane or regular wrap for hummus, cucumber and tomato, without the added carbs.
If you peel them into thin strips you can lightly boil them, toss them in your favorite marinara sauce and enjoy it in place of spaghetti!
Of course, you can easily chop them and roast them in a little olive oil and your favorite seasoning, salt & pepper, alone or with broccoli, butternut squash, cauliflower - even apples - or slice them into thin strips, place on a baking sheet, brush them with pam, kosher salt and again, your favorite spices (try zhatar, a Middle Eastern spice) and bake until crispy, almost like a potato chip. You can even make a yogurt dip (you can use vegan non-dairy yogurt) with dill as a dipping sauce.
