1 medium zucchini
1 medium yellow squash
1-2 Tbsp Olive Oil
1 large clove garlic, minced
2 Tbsp. Butter
1/8 C Chicken stock
2 tsp. fresh finely chopped basil or flat leaf parsley
Blackened or grilled Chicken or shrimp - optional
Cut the ends off of the vegetables and use a mandoline (or spiralizer) to cut the zucchini and squash into spaghetti-thin strips (vegetable pasta), being careful to NOT use the seeded core of the vegetables. Those can be discarded or re-pourposed in other recipes. In a large pan, heat oil over medium heat. Add the garlic and heat for 30 seconds before adding in the vegetable pasta. Heat over medium-high heat for 2 minutes and add butter and chicken stock, stirring often. When the veggie pasta is tender, lightly salt to taste, add cheese and herbs. This can be served as a side by itself or add a blackened or grilled protein to make an entrée course.
If you don’t have a mandoline or spiralizer, you can use a vegetable peeler to peel slices of the zucchini/squash down to the core, then cut those into spaghetti thin strips with a sharp knife.
Makes 2 side dish or 1 entrée portion. Prep time: 5 minutes; cooking time: 5 minutes