Thinly sliced and lightly cooked is the perfect way to serve fresh summer squash.
Tip: If you have a mandolin slicer, you can use it in place of the vegetable peeler. Use a guard or slice-resistant glove to avoid slicing yourself.
- 4 medium yellow squash (about 1½ lb.)
- 1 tsp. olive oil
- 1 cup thinly vertically sliced red onion
- 1 garlic clove, minced
- ¼ tsp. salt
- ¼-½ tsp. crushed red pepper
- ¼ tsp. freshly ground black pepper
- ¼ cup (1 oz.) shaved fresh Parmesan cheese
- 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 until onion is tender, gently stirring occasionally (4 minutes). Remove from heat.
- Add salt, crushed red pepper, and black pepper, and toss gently to combine. Sprinkle with cheese.
|Amount per serving|
|% Daily Value*|
|Total Fat 3.5g||4%|
|Saturated Fat 1.5g||8%|
|Trans Fat 0g|
|Polyunsaturated Fat 0.5g|
|Monounsaturated Fat 1.5g|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2.5g||7%|
|Total Sugars 5g|
|Includes 0g Added Sugars||0%|
|Sugar Alcohol 0g|
|Other Carbohydrate 2g|
|Vitamin D 0mcg||0%|
|Vitamin A 38mcg||4%|
|Vitamin C 31.4mg||35%|
|Vitamin E 0.4mg||0%|
|Vitamin K 6.4mcg||6%|
|Vitamin B6 0.4mg||25%|
|Vitamin B12 0.1mcg||4%|
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Squash, Onion, Parmesan Cheese ((pasteurized Part-skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Cellulose Powder Added To Prevent Caking, Potassium Sorbate To Protect Flavor), Olive Oil, Garlic, Salt, Black Pepper, Red Pepper Flakes.
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