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Summer Squash With Parmesan and Pine Nuts

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
4 appetizer salads or side servings
Category
Salads
Course
Appetizers
Preparation Method
Bake
Sources
Yankee Magazine
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Our Summer Squash With Parmesan and Pine Nuts can be served as a side dish or salad. A colorful mix of green zucchini and yellow squash is dressed in a lemony dressing and studded with toasted pine nuts. For a fun twist, make with zucchini and summer squash spirals!

Ingredients
3 tablespoons fresh lemon juice
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher or sea salt
1/4 cup pine nuts
1 pound summer squash and zucchini, blossom ends trimmed
2/3 cup Parmigiano-Reggiano cheese, peeled into strips or ribbons
Freshly ground black pepper, to taste
Instructions

Preheat oven to 350º. In a small bowl, whisk together lemon juice, olive oil, and salt; adjust seasoning to taste, and set aside. Place pine nuts on a cookie sheet and bake until lightly browned, about 7 minutes. Slice squash and zucchini thinly with a mandoline or vegetable peeler, and toss with dressing. Top with slivers of Parmigiano-Reggiano, plus toasted pine nuts and pepper. Serve immediately.

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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Scott (not verified)

4 years 3 months ago

You can also thinly slice the squash, fry it in a pan with butter, then sprinkle with Parmigiano - reggiano, either continue until crisp or put pan in oven/broiler to crisp. Kids love it.