- 2 medium size yellow squash
- 1 small zucchini
- 3 Tbsp basil pesto
- 1/8 tsp salt; 1/8 tsp pepper
Cut squash and zucchini into thin ribbons using a vegetable peeler. Place ribbons in a microwave-safe bowl. Microwave on high 1.5 to 2 minutes, or until tender. Drain if needed. Stir in pesto, salt and pepper. Makes 2 servings.