3 medium zucchini
 2 medium yellow squash
 3 scallions, green parts only
 1 teaspoon grated lemon zest
 2 tablespoons fresh lemon juice
 1/4 cup extra-virgin olive oil
 1/2 teaspoon kosher salt
 1/2 teaspoon cracked black pepper

Using a spiral vegetable peeler or a box grater, grate the zucchini and squash and place in a large bowl. Cut the scallion greens into long thin slivers and set aside.

In a small bowl, combine the lemon zest and juice. Whisk in the olive oil and salt and pepper. Pour the dressing over the zucchini mixture and toss. Place in a serving dish and top with the slivered scallions. Serve cold or at room temperature.