Day: August 6, 2014

     Serves 3 lunches Ingredients 3 Zucchini or Summer Squash (6-8″ long in size) 2 Tablespoons of Extra Virgin Olive Oil (EVOO) ½ teaspoon of salt ½ teaspoon of lemon peel 1-2 Tablespoons of freshly chopped basil Optional toppings: Pasta sauce, Parmesan cheese, fresh…