2 sm. zucchini
3 med. sized yellow squash
2 tbsp. olive oil
1/4 c. plus 2 tbsp. grated Parmesan cheese
1 tbsp. minced fresh basil or 1 tsp. dried whole basil
1/4 tsp. coarsely ground pepper

Slice zucchini and yellow squash diagonally, using a crinkle cutter. Saute vegetables in olive oil in a large skillet over medium-high heat 3 minutes or until crisp-tender.

Add cheese and remaining ingredients; toss gently. Serve immediately. 4 servings.