Jul 17

2013

Peppered Parmesan Squash Strips

Hot and bubbly

Summer produce is just the best, isn’t it? Each week, I have to hem and haw and force myself not to buy everything I lay my eyes on. It’s so easy to literally have my eyes bigger than my stomach… or my weekly menu.

But squash is something I buy every week when it’s in season. Sometimes zucchini, sometimes yellow squash, mostly both. And most summer meals in our house, coincidentally, contain these delicious and prolific veggies, so I try to mix it up and try new methods to cook them. This one is one of my new favorites.

Pretty yellow squash

Adding a bit of parmesan and pepper to thin strips of squash turns them into long, skinny chips of a sort. To help with that long and skinniness, I use a mandoline, a tool that I resisted for years (why not just use a knife) but now adooooooooore.

Mandoline time

And why not just use a knife? Well, for not much money and not much drawer space, you can get a tool that makes treats like this one — and julienned carrots, and scalloped potatoes, and shredded cabbage — really, really easy to prepare. I like this one, but there are a whole bunch of them out there that would do the trick.

Sliced and spread

Once sliced, these squash just need a little lovin’ from one of my favorite pairs in the food universe: parmesan cheese and black pepper.

Ready for the oven

Once baked? Magic! They make a great side for dinner, but would be a fun appetizer or party treat as well. Or just for sitting by yourself and enjoying some of summer’s bounty!

Parmesan Squash Strips

Peppered Parmesan Squash Strips

3-4 small yellow squash, about one pound
2/3 c grated parmesan cheese
1 tsp freshly grated black pepper
cooking spray

Preheat oven to 350°F. Lightly spray a large cookie sheet with cooking spray and set aside. Wash and pat dry the squash.

Use a mandoline or knife to thinly slice the squash into long, flat strips about 1/4″ thick. Lay the strips side-by-side on the cookie sheet. Sprinkle generously with parmesan cheese and black pepper. Bake for 20-25 minutes until cheese is bubbly and beginning to brown.

Serve immediately.

2 Comments

  1. Eileen says:

    I love the idea of squash as party treat! Such a great way to get all those beautiful summer veggies into your mouth. :) These strips sound so simple & so delicious.

  2. CathieJ says:

    I have never been a big squash fan but I have to try this. Squash is on my grocery list for tomorrow!

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