Ribboned Zucchini Salad

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2 zucchini, trimmed

2 yellow squash

3/4 cup parsley leaves

4 oil-packed sun-dried tomatoes, finely sliced

1/4 cup sliced kalamata olives

1/4 cup toasted pine nuts

1/3 cup manchego cheese, shaved with a vegetable peeler

1 tablespoon white wine vinegar

3 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground pepper

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