Summer Squash with Basil and Garlic

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

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