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Sautéed Squash Ribbons and Peppers


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


  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.