Summer squash with parmesan & fresh herbs

Photo courtesy of theblondcook.com

4 or 5 small summer squash and/or zucchini, about 1 1/2 pounds, cut into 1/4 inch rounds

1 tablespoon butter

2 oz grated or shaved parmesan cheese

2 tablespoons finely chopped fresh herbs- basil, parsley, oregano, marjoram, etc.

salt, pepper and red pepper flakes to taste

Set a medium sized saucepan with 2 quarts salted water to boil.  When boiling, add the sliced squash and simmer for 2 minutes.  Drain and toss with the butter, parmesan, salt, pepper, herbs and red pepper flakes.  Serves 2-3.