Ingredients

• 2 Medium Summer squash or Zucchini, ends removed and sliced lengthwise on a mandolin or with a knife. Cut your slices down the middle to make the “noodles”
• 3-4 Tbs butter
• Fresh herbs, chopped: use sage, chives, parsley, thyme, oregano. Etc. About 3 Tbs total
• 4-5 Tbs chicken stock
• Parmesan cheese to garnish

Directions

Heat up your butter in a skillet. Add herbs and let butter turn a dark amber. Add squash and toss occasionally, and sauté for about 5 minutes. Add chicken stock and allow to thicken into a sauce. Remove from heat, add cheese, and enjoy!