Parmesan Summer Squash

Name: Parmesan Summer Squash
Yield: makes 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1 small white onion, chopped; 2 medium yellow summer squash (about 1 pound), thinly sliced; 2 medium zucchini (about 1 pound), thinly sliced; 1/2 teaspoon kosher salt, or to taste; Ground black pepper to taste; 1/4 cup grated Parmesan cheese (about 1 ounce)

December 9, 2011

When I was a kid, my mom cooked squash all the time because it grew (abundantly!) in our garden. I admit I had to learn to love it, and this is one of the ways I learned. Slow cooking and a touch of Parmesan bring out the natural sweetness of the squash. It’s also beautiful; the green and yellow colors really pop off the plate.

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