Sautéed Yellow or Green Squash with Garlic and Parmesan

2 T. butter

1 lb. yellow squash and/or zucchini, quartered lengthwise, sliced (about 4 cups)

2 cloves garlic, minced

salt and freshly ground pepper

1 T. chopped fresh basil leaves

1/4 c. grate Parmesan or Asiago cheese

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.

Yield: 2-4 servings