This super easy side can also be made with zucchini or a colorful combination of zucchini and yellow squash.

Yield: 4 servings (serving size: about 3/4 cup)

Ingredients

4  medium yellow squash (about 1 1/2 pounds)
1  teaspoon  olive oil
1  cup  thinly vertically sliced red onion
1  garlic clove, minced
1/4  teaspoon  salt
1/4  to 1/2 teaspoon crushed red pepper
1/4  teaspoon  freshly ground black pepper
1/4  cup  (1 ounce) shaved fresh Parmesan cheese

Preparation

Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Discard seeds and core of squash.

Heat oil in a large nonstick skillet over medium heat. Add squash, onion, and garlic; cook 4 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

 

Photo and recipe from Cooking Light