Sauted Squash with Garlic and Parmesan


  • 2 clove(s) garlic, minced (about 1 teaspoon)
  • 2 tablespoon(s) butter
  • 1 pound(s) yellow summer squash and/or zucchini, quartered lengthwise, sliced (about 4 cups)
  • ¼ teaspoon(s) salt
  • ¼ teaspoon(s) ground black pepper
  • 1 tablespoon(s) chopped fresh basil leaves
  • ¼ cup(s) (1 ounce) grated Parmesan or Asiago cheese

Melt butter in large skillet over medium-high heat. Add squash and garlic; cook and stir 8 minutes, or until squash is golden brown and crisp-tender. Sprinkle with salt and pepper; cook and stir 30 seconds. Remove from heat; stir in basil. Spoon onto serving plate; sprinkle with cheese.

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