The recipe can be made with yellow squash or zucchini or a combination both.
4 to 5 medium yellow squash/zucchini or combination (about 1 1/2 pounds)
1 and 1/2 teaspoon extra virgin olive oil
1 cup thinly sliced red onion
2 garlic cloves minced
Salt to taste
1/4 to 1/2 teaspoon crushed red pepper – to taste
1/4 teaspoon freshly ground black pepper
1/3 cup shaved fresh Parmesan cheese
Shave squash into ribbons using a vegetable peeler. (stopping at core and discard seeds)
Heat oil in a large nonstick skillet over medium heat.
Add onion and garlic to skillet and cook 1 minute, add squash and cook 3 minutes or until onion is tender, gently stirring occasionally.
Remove from heat.
Add salt, red pepper, and black pepper, and toss gently to combine.
Sprinkle with cheese.
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