SQUASH AND ZUCCHINI NOODLES

2 tablespoons olive oil
2 teaspoons garlic, minced
2 large summer squash
2 large zucchini
1/4 cup vegetable stock or water
2 tablespoons parsley, chopped
2 tablespoons Parmesan cheese, grated
salt and freshly ground black pepper to taste

Cut both ends off the squash and zucchini and then slice into very long thinstrips.
Heat olive oil in a large saute pan over high heat; add garlic and noodles and saute very briefly, approximately 30 seconds. Add vegetable stock orwater; continue to cook for an additional 2 minutes. The steam created will helpcook the noodles. Season with salt and pepper. Toss noodles with parsley andParmesan cheese and serve immediately.