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Start with chopping fresh herbs. I love to use herbs straight from my garden.
Cut the squash and zucchini into thin straws (preferably on mandolin slicer).
Cook the veggies uncovered on a medium/high heat with 1 tablespoon of olive oil, then add the spices listed bellow or use your favorites.
Stir in parsley or basil.
Transfer to a plate and garnish with Parmesan cheese. Enjoy! P.S Works great on picnics as a cold side dish.