Healthy Recipe: Nutty Summer Squash with Asiago Cheese

from Trilea

Nutty Summer Squash with Asiago Cheese

2 tsp butter or trans-fat free margarine
2 large cloves garlic, minced
1 medium zucchini, cut into 3" strips
1 medium yellow squash, cut into 3" spears
2 Tbsp chicken or vegetable broth
1/8 tsp salt
1/4 C chopped walnuts, toasted (I used almonds)
1/3 C (1 1/2 oz) shredded Asiago cheese (can substitute Parmesan or mozzarella)

Melt margarine or butter in skillet over medium-low heat.  Add garlic and cook, stirring constantly, for 1 minute or until soft.  Add zucchini and squash, broth, salt and pepper.  Bring to a simmer over medium heat.  Cover and simmer, stirring occasionally, for six minutes, or until zucchini and squash are tender.  Remove from the heat.   Sprinkle with the walnuts and cheese.

Makes 4 servings.