1 Lb. Squash, in thin strips
2 Tablespoons Butter
2 Tablespoons Olive Oil
To Taste Black Pepper
To Taste Salt
2 Tablespoons Freshly torn oregano
2 Tablespoons Grated Parmesan
Heat olive oil and butter over medium heat.
Using mandolin or peel, peel squash into long thin strips
Add squash and cook until tender.
Add the spices and remove from the heat.
Add the oregano and cheese and toss well.
Recipe created by Chef Chris Zettlemoyer