Yellow Squash Ribbons with Red Onion and Parmesan

Yellow Squash Ribbons with Red Onion and Parmesan Recipe
Becky Luigart-Stayner
This supereasy side can also be made with zucchini or a colorful combination of zucchini and yellow squash.

Yield:

4 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 84
Caloriesfromfat 36 %
Fat 3.4 g
Satfat 1.4 g
Monofat 1.4 g
Polyfat 0.3 g
Protein 4.5 g
Carbohydrate 10.4 g
Fiber 3.8 g
Cholesterol 5 mg
Iron 1 mg
Sodium 266 mg
Calcium 128 mg

Ingredients

4 medium yellow squash (about 1 1/2 pounds)
1 teaspoon olive oil
1 cup thinly vertically sliced red onion
1 garlic clove, minced
1/4 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmesan cheese

Preparation

Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.

Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt, red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.

Note:

Judy Lockhart,

June 2005
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