- 2 medium zucchini
- 2 medium yellow squash
- ½ tbsp olive oil
- ½ tsp minced garlic
- ½ tsp salt
- 1/8 tsp pepper
- Dash of red pepper flakes
- Sprinkle of parmesan cheese, reduced fat
- Cut zucchini and squash thinly using a vegetable peeler down the length of the squash.
- In large sauté pan, over medium heat add olive oil, garlic and red pepper flakes.
- Add the squash, salt and pepper and cook for 3-4 minutes or until tender. Sprinkle with reduced-fat parmesan cheese and serve. Serves 4.
