"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Squash Ribbons with Red Onion and Parmesan Recipe

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This recipe for Squash Ribbons with Red Onion and Parmesan, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Koene
Added: Saturday, September 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 medium yellow squash and/or zucchini (about 1-1/2 lb.)
1 tsp. olive oil
1 c. thinly vertically sliced red onion
1 garlic clove, minced
1/4 tsp. salt
1/4 to 1/2 tsp. crushed red pepper
1/4 tsp. freshly ground black pepper
1/4 c. (1 oz.) shaved fresh Parmesan cheese

Directions:
Directions:
Using a vegetable peeler, shave squash and zucchini into ribbons to measure 5 cups. Discard seeds and core. (Vegetable peeler is also a good way to shave ribbons of Parmesan). Heat oil in large nonstick skillet over medium heat. Add squash, zucchini, 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. Serves 4.

Personal Notes:
Personal Notes:
From Cooking Light. Bryan doesn't usually like squash, but he loves it this way. I usually use less red pepper since we don't like it too spicy.

 

 

 

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