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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Yellow Squash Ribbons with Red Onion and Parmesan

This supereasy side can also be made with zucchini or a colorful combination of zucchini and yellow squash.

Cooking Light JUNE 2005

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

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.

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
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Yellow Squash Ribbons with Red Onion and Parmesan recipe

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