Yellow Squash Ribbons with Red Onion and Parmesan

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 36%
  • Fat: 3.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.5g
  • Carbohydrate: 10.4g
  • Fiber: 3.8g
  • Cholesterol: 5mg
  • Iron: 1mg
  • Sodium: 266mg
  • Calcium: 128mg

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

  1. Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.
  2. 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.
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Yellow Squash Ribbons with Red Onion and Parmesan Recipe at a Glance
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