Almond Zucchini Sauté

(Reprinted courtesy of The Ram Nut Diet™, by Leonard J. Ram, M.D.)

1/4 cup sliced almonds

 1 tablespoon olive oil

1 garlic clove, minced

2 cups zucchini, washed & sliced

2 cups yellow squash, washed & sliced

1 tablespoon fresh or 1 teaspoon dried basil

1 ounce grated parmesan cheese

Preheat oven to 350˚ F.  Place sliced almonds on pan and bake for 5-10 minutes until golden brown.  Heat oil on medium heat; add garlic, zucchini and yellow squash, salt and basil.  Reduce heat, cover and simmer about 10 minutes.  Place in a bowl, top with almonds and sprinkle with parmesan cheese.