Method:
Cut both ends off the squash and zucchini and then slice into very long thin strips (a Japanese mandolin works best or use a knife).

Heat olive oil in a large saute pan over high heat; add garlic and “noodles” and saute very
briefly–approximately 30 seconds.

Add chicken stock or water; continue to cook for an additional 2 minutes. The steam created will help cook the noodles.

Season with salt and pepper.

Toss noodles with parsley and parmesan cheese and serve immediately.

Yield: 6 servings