- 2 teaspoons butter
- 2 large cloves garlic, chopped
- 1 medium zucchini, halved and sliced
- 1 medium yellow summer squash, halved and sliced
- 2 tablespoons chicken or vegetable broth or water
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/3 cup chopped walnuts
- 1/4 cup grated Parmesan cheese
- Melt the butter in a large nonstick skillet over medium-low heat. Add the garlic and cook, stirring constantly, for 1 minute, or until soft.
- Add the zucchini, yellow squash, broth or water, salt, and pepper. Bring to a simmer over medium heat. Cover and simmer, stirring occasionally, for 6 minutes, or until the squash are tender. Remove from the heat. Sprinkle with the walnuts and cheese.