Summer Squash With Parmesan and Pine Nuts | Almanac.com
Image Credit: Sam Jones/Vaughn Communications Ingredients 3 tablespoons fresh lemon juice 1/4 cup plus 1 tablespoon extra-virgin olive oil 1/2 teaspoon kosher
Ingredients
- 3 tablespoons fresh lemon juice
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon kosher or sea salt
- 1/4 cup pine nuts
- 1 pound summer squash and zucchini, blossom ends trimmed
- 2/3 cup Parmigiano-Reggiano cheese, peeled into strips or ribbons
- Freshly ground black pepper, to taste
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