3 large zucchini (about 1 lb. total)
3 yellow straight-neck squash (about 1 lb. total)
1/4 cup pure olive oil
4 garlic cloves, peeled and sliced
1/2 tsp. kosher salt
1/4 cup chopped cilantro
1 Tbs. fresh lemon juice
Using a mandolin or a vegetable peeler, cut the squash into 1/8-inch-thick ribbons until you reach the core and can see the seeds. Reserve the cores for corn stock.
Working in batches, heat a large heavy-bottomed skillet over high heat. Add the oil and sliced garlic and sauté it for just a few seconds, until the garlic is toasted. Add the squash and salt. Use a spatula to stir the squash ribbons to prevent browning. After a minute, test the squash for doneness (slightly al dente). Turn off the heat and toss in the lemon juice and cilantro. Serve immediately, or transfer to a bowl, set aside, and serve at room temperature.
John Lewis of Lewis Barbecue and Juan Luis adds his signature chiles to grilled pork chops and cheesy creamed corn for an up-tempo summer feast
