Enjoy 20% off with a $60 purchase on our Garden Tools this week. 

Order Your Almanac Today!

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
Print Friendly and PDF

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.

About The Author

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
 

What's cooking in The Old Farmer's Store?
More Like This

Comments

Scott (not verified)

4 years 2 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.