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
Directions
News with a little more humanity
WPR’s “Wisconsin Today” newsletter keeps you connected to the state you love without feeling overwhelmed. No paywall. No agenda. No corporate filter.
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
Wisconsin Public Radio, © Copyright 2025, Board of Regents of the University of Wisconsin System and Wisconsin Educational Communications Board.
