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Parmesan Squash Toss

 


2 small zucchini
3 medium-size yellow squash
2 Tablespoons olive oil
¼ cup plus 2 Tablespoons grated Parmesan cheese
1 Tablespoon minced fresh basil
¼ teaspoon freshly ground black pepper

Slice zucchini and yellow squash diagonally, using a crinkle cutter, if desired. Sauté vegetables in olive oil in a large skillet over medium-high heat 3 minutes, or until crisp-tender.

Transfer to a serving bowl and add cheese, basil, and pepper; toss gently. Serve immediately.

Makes 4 servings.


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