Yellow Squash with Lemon, Parsley and Parmigiano

This quick and easy tossed yellow squash is a little bit tangy and a little bit salty. Best of all, it's good for you.

Slideshow: Squash Recipes
  • Total Time:
  • Servings: 4

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  • 3 medium yellow squash, sliced lengthwise paper-thin on a mandoline
  • 1 lemon, juice and zest
  • 2 tablespoons olive oil
  • 2 tablespoons picked parsley
  • 1/2 cup shaved Parmigiano-Reggiano
  • Kosher salt
  • Black pepper

How to make this recipe

  1. In a large mixing bowl, toss squash with the lemon juice, zest, oil, parsley, salt and black pepper and serve.

Contributed By Photo © Emily Farris Published November 2013

460066 recipes/yellow-squash-lemon-parsley-and-parmigiano 2013-12-13T03:16:42+00:00 Emily Farris summer|side-dishes|4|basic-easy|fast|gluten-free|no-cook|web-exclusive|weeknight-dinner november-2013 recipes,yellow-squash-lemon-parsley-and-parmigiano 460066

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