By IndyKids Staff

INGREDIENTS

• 2 large zucchini or yellow summer squashes
• 12 cups water
• 1 tablespoon salt
• 12 oz. jar of marinated artichoke hearts
• 2 tablespoons olive oil
• 11⁄2 cups grated Parmesan cheese

EQUIPMENT

• big bowl
• vegetable peeler
• stock pot
• slotted spoon
• colander or strainer
• whisk

Peel the brightly colored outside of the zucchini or squash and throw that part away.

Keep peeling the zucchini from the very top to the bottom, but put the long ribbons into a bowl. Peel all around the zucchini until you reach the seeds. When you get to the seeds on the first zucchini, do the same thing with the second.

Add the water and salt to the pot and bring to a boil.

Put half the zucchini ribbons in the boiling water for 4 minutes.

Take the ribbons out with the slotted spoon and put them into the colander to drain. Repeat steps 4 and 5 with the rest of the ribbons.

Put all the ribbons in a big bowl. Pour the marinated artichoke hearts, olive oil, and 1 cup of the cheese on top and stir.

Serve onto 4 plates using the slotted spoon, topping each plate with some of the remaining cheese.