Spiralized Summer Squash


  • 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)

Cooking Instructions

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!