Spiralize your zucchini & squash to make noodles or use a vegetable peeler to create "ribbons" Place in a large bowl.
Whisk / emulsify together the balsamic, olive oil, garlic, red pepper, sea salt, and black pepper in a small bowl to make a vinaigrette. (you may need to double this depending how sloppy you like it) - Click here How to make the Perfect Vinaigrette (purchase here)
Pour 1/2 the vinaigrette over the zucchini & squash and massage it into the noodles for 1 minute - let rest.
Heat a large pan over medium heat and add 1 teaspoon of olive oil, saute any vegetables or meat at this time.
Then add zucchini and squash mixture.
Choose Option 1 or 2 below
Toss with the remaining vinaigrette.
Serve and garnish with chopped parsley
Option 1 - Cook on medium heat for about 15 minutes until zucchini and squash are tender.
Drain water from pan if necessary (some water will come out of squash and zucchini)
Option 2 - Don't cook the zucchini and squash - it will warm up a bit when you toss it with the warm veggies and meat
Notes
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