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.

Judy Lockhart,

Cooking Light

June 2005
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