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Shredded Zucchini and Summer Squash

Ingredients:

8 young, small zucchini and summer squash (no longer than your hand)
4 tablespoons grated Romano or Parmigiano-Reggiano
3 tablespoons extra olive oil
Salt and pepper to taste
Focaccia bread

Directions:

1. Shred the zucchini and yellow summer squash in the food processor.
2. Heat 2 tablespoons of oil in a medium sized pan. Sauté squash for about 3-5 minutes, until tender.
3. Stir in grated Romano or Parmigiano-Reggiano cheese and extra virgin olive oil.
4. Add some salt and pepper and you’re good to go. Serve over focaccia bread.

Serves 4