Sauteed Summer Squash Italian-Style

1 tablespoon extra virgin olive oil
1 teaspoon minced garlic
dash red pepper flakes, to taste
4 cups zucchini, summer squash or a combination of each, cut into 1/4"x1/4"x3" sticks with seed portion of large zucchinis removed
2 tablespoons basil leaves, finely cut
salt and ground black pepper, to taste
1 tablespoon shaved pecorino romano or parmesan cheese

Warm olive oil in a large nonstick skillet over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add zucchini, increase heat to medium-high and cook, stirring frequently, until crisp tender.
Stir in basil. Season with salt and pepper as desired. Transfer to a serving dish and top with shaved cheese. Serve warm or at room temperature.

Nutrition Information