 | | Directions | - 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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| Ingredients | | - |  | 2 tablespoons butter |
| - | | 1 pound yellow summer squash and/or zucchini, quartered lengthwise, sliced (about 4 cups) |
| - | | 2 cloves garlic, minced (about 1 teaspoon) |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon ground black pepper |
| - | | 1 tablespoon chopped fresh basil leaves |
| - | | 1/4 cup (1 ounce) grated Parmesan or Asiago cheese |
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