It only looks and tastes fancy - the rest is a piece of cake. The hardest part is slicing that squash paper thin. Should it look less than perfect, you've got a mound of fresh greens and cheese to go right on top.
1 medium zucchini squash
1 medium summer zucchini squash
2 cups leafy greens
1 tablespoon extra virgin olive oil
1/2 tablespoon fresh lemon juice
1/4 cup shredded parmesan cheese
1. Wash and dry the squash.
2. Use a sharp knife to slice them into 1/8-inch rounds.
3. Arrange the squash on a plate, then top with the greens. Drizzle over with the olive oil and lemon juice, and season with salt and pepper. Top with fresh shredded parmesan cheese.