Ingredients:

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 3 small summer squash (yellow squash and/or zucchini), sliced into half-moons

• Salt and pepper to taste

• ¼ teaspoon red pepper flakes (optional)

• ¼ cup grated Parmesan cheese

• 1 tablespoon chopped fresh parsley or basil (optional)

Instructions:

1. Heat the oil in a large skillet over medium heat.

2. Add garlic and cook for about 30 seconds, until fragrant.

3. Add squash and sauté for 5–7 minutes, stirring occasionally, until tender and lightly browned.

4. Season with salt, pepper, and red pepper flakes if using.

5. Remove from heat and sprinkle with Parmesan cheese and herbs.

6. Serve warm as a side dish or over pasta, rice, or quinoa.