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Side Dishes


Parmesan Squash Toss

 

4 Servings


  • 2 small zucchinis
  • 3 medium yellow summer squashes
  • 2 tablespoons olive oil
  • ⅜ cup grated Parmesan cheese
  • 1 tablespoon minced fresh basil leaves
  • ¼ teaspoon 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.

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