- 3 to 4 small to medium yellow summer squash or zucchini, rinsed and dried
- 2 teaspoons olive oil or butter
- 4 tablespoons basil (chopped)
- 2 medium cloves garlic (pressed)
- 1/4 cup fresh Parmesan cheese (grated, plus more for serving)
Step 1: Cut the stem ends off the squash and discard them, but keep the skin and other end intact. Using a spiralizer, shred the squash into long strands, then cut them to a manageable spaghetti-like length before you cook them. Alternatively, draw a julienne peeler down the squash, making spaghetti-like strands. You can use a peeler to make thin, broader noodle-like slices as well. The spiralizer automatically removes the core, but if you use a peeler, stop just before you reach the seedy center.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the squash noodles and garlic. Cook, stirring constantly, for a few minutes or until just slightly softened. Add the basil and continue cooking for about 30 seconds to 1 minute. Add salt and pepper to taste.
Step 3: Toss the squash with the Parmesan cheese and serve immediately with extra Parmesan on the side for sprinkling.
Enjoy this quick & easy vegetarian dish from The Spruce Eats!