< Return to Seasonal Recipes

Sautéed Squash Ribbons and Peppers

Ingredients:

4 large summer squash, peeled into ribbons with a vegetable peeler

1 onion, slice thin

4 cups mixed peppers, sweet and seasoning, thinly sliced

1 hot pepper, minced (more, or less, to taste)

Fresh rosemary and thyme, chopped

2 tablespoons olive oil

Parmesan for garnish

Directions:

1. Sauté the onion with the oil in a pan over medium heat until translucent. Add the peppers and cook a few minutes more.
2. Add the herbs and the squash and cook until the squash is softened. Season to taste with salt and pepper, then serve hot with fresh-grated parmesan on top.