I don't remember how I found this recipe, but I am glad I did in the waning days of summer. This Cook's Illustrated Sautéed Summer Squash with Parsley and Garlic recipe was the most unique preparation of summer squash I have seen.
The squash is peeled into ~1 inch wide ribbons (beautiful!), flash sautéed, and then dressed with a lemon-olive oil dressing. That's it!
At first, the squash tasted almost too lemony and tart, but as it cooled, the flavors mellowed out and were fantastic. I omitted the parsley, which I didn't have on hand, and I think that any sort of herb would be great to add to this dish. In the future, I can see myself doubling the recipe and serving it as a summer dinner or lunch party side dish.
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