1. Shred squash and zucchini on the large holes of a box grater (you should have 6 to 7 unpacked cups); transfer to a clean kitchen towel, gather ends, and twist to wring out liquid.
2. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat until shimmering. Add squash, zucchini, and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes.
3. Reduce heat to medium and cook until squash and zucchini are transparent and just starting to fall apart, 3 to 5 more minutes; stir in garlic and cook 1 minute. Transfer squash and zucchini to a medium bowl and let cool completely.
4. Process cheese and nuts in a food processor until finely ground, 15 to 20 seconds. Add remaining 2 tablespoons oil, the basil, lemon juice, and 1/2 teaspoon each salt and pepper and pulse until a coarse paste forms, 5 to 8 times. Gently fold basil mixture into cooled squash and zucchini and season with more salt and pepper to taste. Transfer to an airtight container and refrigerate for up to five days or freeze for up to two months.
Source: Hannaford fresh Magazine, July - August 2018