Nutty Summer Squash with Asiago Cheese
Source:
South Beach Recipe
Phase 1
The Asiago cheese and walnut combination really makes this dish
Ingredients
2 t. butter
2 large cloves garlic, minced
1 medium zucchini, cut into 3” strips
1 medium yellow squash, cut into 3” spears
2 Tbls. chicken broth
1/8 t. salt and 1/8 t. black pepper
1/4 c. chopped walnuts, toasted
1/3 c. Asiago cheese, shredded
Instructions
Melt butter or margarine in a large nonstick skillet over medium-low heat. Add garlic and cook, stirring constantly for 1 minute, or until soft.
Add zucchini, squash, broth, salt and pepper. Bring to a simmer over medium heat. Cover and simmer, stirring occasionally for 6 minutes or until the zucchini and squash are tender.
Remove from heat. Sprinkle with walnuts and cheese.
NOTE: Serves 4. Freeze leftover cheese to use another time.