Leaving the core and seeds out makes for a less mushy product and well worth the “peeling”. Enjoy!
- 4 each yellow or zucchini squash about 1 1/2 pounds
- 1 teaspoon olive oil
- 1 cup onion, thinly sliced optional
- 1/4 teaspoon red pepper flakes optional
- 1/4 cup parmesan cheese
- 1/4 teaspoon freshly ground black pepper
Slice yellow and/ or zucchini squash into ribbons by using a vegetable peeler just until you get to the seeds. Keep peeling until you only have the core of seeds left. You will need about 4 or 5 squash to get about 5 cups.
Heat oil in a large skillet over medium heat. Sauté squash, onion and red pepper flakes in olive oil or butter just until tender. Finish off with a handful of Parmesan cheese and black pepper. Be careful with salt. The Parmesan usually gives it enough.