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Squash -N- Zucchini Noodles
2 tablespoons Olive oil
2 teaspoons Garlic (minced)
2 large Summer squash
2 large Zucchini
1/4 cup Chicken stock or water
2 tablespoons Parsley (chopped)
2 tablespoons Parmesan cheese (grated)
Salt and freshly ground black pepper to taste

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

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