Sautéed Scallopini Squash

adapted from itsavegworldafterall.com
serves 2
Red pepper flakes, lemon zest, and salty parmesan complement patty pan zucchini in this simple side dish.
Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic - minced
• 3 scallopini squash - cut into 1-inch pieces
• 2 teaspoons lemon zest
• ¼ teaspoon red pepper flakes
• ¼ cup freshly grated parmesan cheese

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Preparation​

• Warm olive oil in a large skillet over medium heat. Add the garlic, and cook for 30 to 60 seconds until fragrant.
• Stir in the diced squash. Cook for 10 to 15 minutes, stirring occasionally, until tender and lightly browned. About halfway through the cooking time, add the lemon zest and red pepper flakes.
• Just before removing the squash from heat, stir in the parmesan cheese. Serve, and enjoy!

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