Best Yellow Squash Ribbons With Red Onion And Parmesan Recipes

YELLOW SQUASH RIBBONS WITH RED ONION AND PARMESAN

Yellow Squash Ribbons With Red Onion and Parmesan image

Make and share this Yellow Squash Ribbons With Red Onion and Parmesan recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

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
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
1/4 cup shaved fresh parmesan cheese

Steps:

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.

ZUCCHINI AND YELLOW SQUASH RIBBONS W/FRESH HERBS

Zucchini and Yellow Squash Ribbons w/Fresh Herbs image

Another wonderful side dish that is kind to your waist line.

Provided by Carol White

Categories Vegetables

Time 20m

Number Of Ingredients 10

Ingredients

3 small zucchini (about 1 pound)
3 small yellow summer squash (about 1 pound)
1/4 c fresh chopped oregano
1/4 c fresh chopped basil leaves
1/4 c chopped onions
4 clove garlic minced
2 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 tsp finely grated lemon zest
1/2 c low-sodium vegetable broth

Steps:

1. Trim the ends of the zucchini and yellow squash. With a vegetable peeler, shave the zucchini lengthwise into long wide strips about 1/16 inch thick. When you get to the center of zucchini, where the seeds are, turn it over and slice from the other side. Repeat same process for yellow squash. Add strips to a bowl and set aside.
2. In a medium size skillet over medium heat, add olive oil, chopped onions, minced garlic and sauté until translucent. Then add zucchini and squash ribbons to skillet. Then add veggie broth, season with salt and pepper to taste. Toss ribbons for about 3 minutes or until tender. Then add lemon juice, oregano, basil, and lemon zest. Then turn heat off and cover for a few minutes.
3. Serve in a beautiful side dish and garnish with chopped chives.

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