A simple, yet pleasing sauté of squash topped with Parmesan and herbs. A perfect spring recipe – beautifully seasonal and delicious.
Ingredients:
4 organic zucchini squash
2 Tbsp. Cabot Creamery butter
1/4 c. grated Parmesan cheese
salt and pepper, to taste
1 Tbsp. chopped fresh herbs, one of more, basil, oregano, thyme, rosemary, or chef’s choice
Directions:
1) Wash and cut ends off of each squash. Using a mandolin or peeler cut long, thin strips of squash. Set aside.
2) In a large saute pan melt butter over medium heat.
3) When butter is melted, add squash to pan and saute until tender.
4) Remove pan from heat, add cheese, and toss to combine.
5) Check for seasoning and add salt and pepper to taste.
6) Add fresh herbs and toss to combine. Serve immediately. Serves four.