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Scallop Squash, Zucchini & Red Pepper Persillade with Romano Cheese



4 Medium Scallop Squash, sliced
2 Medium Zucchini, batonnet
1 Large Red Pepper, sliced
1 Large Tomato, diced
1 Lemon, sliced in half
1 Tbsp. Garlic, chopped
1 Bunch Parsley, chopped
½ Tbsp. Fresh Thyme, chopped
½ Tbsp. Fresh Rosemary, chopped
½ Cup Romano Cheese, grated
1 Tbsp. Butter


In a very hot pan, add the olive oil. When smoky, add the scallop squash, zucchini, and red pepper. Sauté together quickly. Add the chopped garlic, parsley, thyme and rosemary. Sauté for another 2-3minutes. Fold in butter. Add the tomato and sauté for an additional 2 minutes. Squeeze ½ a lemon and sprinkle.

Serve on a plate and sprinkle with Romano cheese.

Can be served as a meal or as a companion to fish, meat or poultry.