Summer Squash With Parmesan and Pine Nuts

summer-squash-salad
Sam Jones/Quinn Brein

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.

Yield: 

4 appetizer salads or side servings

Preparation Time

25 Minutes

Total Time

25 Minutes

almanac-cookbooks-ad.jpg

Reader Comments

Leave a Comment

summer squash

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.