Quick Summer Squash ‘Noodle’ Skillet with Mushroom, Sage, Tomato & Parmesan

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Looking for an easy, light Summer dinner? Try this Squash ‘Noodle’ Skillet! 

Colorful, peak season produce comes to life in this squash skillet with layers of flavor worthy of being on a restaurant menu. 

Slicing the squash using a mandolin you get nice even ‘noodles’ and a thickness and texture resembling the popular pappardelle noodle. Tender, yet thick enough to stay intact you can even twirl these ‘noodles’ on your fork! By salting the slices we remove the excess liquid lending to a better overall texture after cooking. Soggy squash noodles are now a thing of the past!

Perfectly cooked squash, blistered, juicy tomatoes, earthy sage and mushroom, sweet caramelized onion, and salty Parmesan come together to make your new favorite meatless monday dish of the Summer! 

Feel free to omit the parmesan to make this dish vegan friendly. If you want a richer feel to your ‘noodles’ add a tablespoon of butter a few minutes before serving. I prefer using zucchini as they are more even and yield more ‘noodles’ per squash, but you can use whatever type of summer squash you have. For real pasta perfection try pairing this dish with my Creamy Cashew Alfredo Sauce!

                                                                                                 

Quick Summer Squash ‘Noodle’ Skillet with Mushroom, Sage, Tomato & Parmesan

 
Serves 2
Prep: 15 min
Cooking: 15 min
Total 30 min 
Beginner

Ingredients: 

3 zucchini, peeled, seeded, and sliced into ribbons 

1 yellow squash, peeled, seeded, and sliced into ribbons

2 Tbsp. olive oil, divided   

2 cups mushrooms, sliced, oyster, shiitake, or baby portobello 

1 cup onion, diced 

1 cup cherry or grape tomatoes

1 Tbsp. sage, fresh and chiffonade 

¼ cup parmesan, shaved from block 

1 tsp. salt, divided 

½ tsp. pepper

  Method Of Prep:

  1. Gather and prep ingredients. We will start by making the ‘noodles’.
  2. Peel squash. Set up a mandolin slicer.
  3. Carefully slice squash into ¼ inch thick strips until you get to the seeds. Repeat on each side until you are left with a long rectangle of the seeds.
  4. Next, take each slice and lay on a dishcloth or paper towel.
  5. Once you have all the slices laying out, salt them with ½ teaspoon of salt, and let them sit for 5-10 minutes.
  6. While waiting, prep your other produce.
  7. After time has elapsed use a kitchen towel or paper towel to blot off the beads of water.
  8. Heat a thick-bottomed pan or cast iron over medium heat. Add in half of olive oil and allow to heat.
  9. Next, add mushrooms and onion. Cook for 10-12 minutes or until onions begin to caramelize and the excess liquid has been cooked out of the mushrooms. Remove from the pan, and set aside.
  10. Add in the other half of olive oil and then the tomatoes and cook for another 5 minutes. Remove tomatoes from the pan and set aside.
  11. Place the pan back on heat. Turn up to high, and add in squash ‘noodles’.
  12. Toss the pan around to create a nice sear on the squash until cooked through, but still intact. About 3-4 minutes.
  13. Add back in the vegetable mixture, along with sage, ½ teaspoon of salt, and pepper.
  14. Remove from heat and plate immediately and grate parmesan over top. Enjoy!

                     

Nutrition Facts: 
Calories- 291
Carbs- 23.9 g
Fat- 18.2 g
Protein- 10.0 g