Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
4 appetizer salads or side servings
Category
Course
Preparation Method
Sources
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
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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.