Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Summer Squash With Parmesan and Pine Nuts

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 appetizer salads or side servings
Category
Salads
Course
Appetizers
Preparation Method
Bake
Sources
Yankee Magazine

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

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Scott</span> Fri, 09/11/2020 - 11:23
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.