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Prep Time:20 min --Total Time: 20 min--Makes:4 servings, 3/4 cup each--Carbs-5 g.
2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese
COOK zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender. REMOVE from heat; stir in mozzarella cheese and basil. SPRINKLE with Parmesan cheese.
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just some of my thoughts to share with you hoping to help you To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
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I just made this last night for dinner. We have it every couple of weeks since squash are so plentiful right now.
You all send me your favorite squash recipe?
OOoooh..being a southern girl I am partial to crookneck....I liked the spaghetti squash too though! YUM...
I boil my crookneck after slicing them...drain the water..saute with onion and plenty of your favorite butter flavor..mash...pour into a casserole dish and top with bread crumbs and cheddar (go easy ) Bake 350 degrees until bubbly..TO DIE FOR
Looks really good!!!! 
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) Bake 350 degrees until bubbly..TO DIE FOR
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