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SAUTÉED SQUASH WITH PESTO AND PARMESAN
adapted from Sautéed Zucchini with Spinach and Basil Pesto on Kalyn's Kitchen
3-4 medium summer squash or zucchini (or a combo of both)
1 Tbsp. olive oil
1 clove of garlic, minced or pressed
salt & pepper
1/4 cup prepared pesto
Parmesan cheese
Rinse squash and pat dry. Cut off ends and slice into 1/2-inch slices. Heat oil in a large sauté pan over medium heat. Add garlic and cook for 1 minute. Add sliced squash and stir to evenly coat with oil. Sprinkle with salt and pepper. Cook until crisp-tender (or to personal preference), stirring frequently. Add pesto and stir to coat. Sprinkle with Parmesan cheese.
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