Summer Squash with Basil and Garlic

Mark Goebel (CC-BY)

Summer Squash with Basil and Garlic

  • 4 Small summer squash (or zucchini)
  • 2 tsp Extra-virgin olive oil
  • 4 Tbs Fresh basil, chopped
  • 2 Medium cloves garlic, pressed
  • 1/4 cup Grated fresh Parmesan cheese


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1. Using a spiralizer, shred the squash into long strands. Alternatively, draw a julienne peeler down over the squash, making spaghetti-like strands. You may use a peeler to make thin, broader noodle-like slices as well.

2. Heat the olive oil in a large skillet over medium heat. Add the squash strands and garlic. Cook, stirring for a few minutes or until just slightly softened. Add the basil and continue cooking for about 30 seconds to 1 minute. Add salt and pepper to taste.

3. Toss the squash with the Parmesan cheese and serve immediately with extra Parmesan cheese on the side for sprinkling.

Servings: 4

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