This Easy Garlic Parmesan Zucchini and Squash Medley is a tasty dish that comes together quickly. With fresh zucchini and squash, it’s packed with flavor and just the right amount of garlic!
You can’t go wrong with garlic and cheese! I love serving this warm on the side of grilled chicken or as a light snack. It makes veggies feel special, don’t you think? 😄
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These are the stars of the dish! You can mix in other veggies like bell peppers or asparagus too. If you can’t find yellow squash, just double up on zucchini or use another summer squash variety.
Garlic: Fresh garlic is best for that punchy flavor. If you’re in a pinch, garlic powder works, but use about 1/4 teaspoon instead of fresh cloves. I love the aroma of sautéing fresh garlic!
Parmesan Cheese: Grated Parmesan adds a nice salty touch. If you’re looking for a lighter alternative, consider using nutritional yeast for a vegan version or substitute with Pecorino Romano for a different twist.
Olive Oil or Butter: I usually opt for olive oil for its health benefits, but butter adds a rich flavor. You can use avocado oil if you’re looking for a neutral taste that can handle high heat.
How Do I Make Sure My Zucchini and Squash Are Perfectly Cooked?
The key to getting perfectly cooked zucchini and squash is to keep an eye on the cooking time. They should be tender yet maintain a bit of crunch. Here’s how:
- Heat your skillet on medium. If it’s too hot, the veggies will turn mushy!
- Stir occasionally as they cook to ensure even cooking and to avoid any burning.
- Start checking for doneness around 5 minutes. They should still feel slightly firm when pierced with a fork.
Remember, you can always cook them a bit longer if needed, but keep that crunch in mind for the best texture!
Easy Garlic Parmesan Zucchini and Squash Medley
Ingredients You’ll Need:
For the Medley:
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
For the Cooking:
- 3 tablespoons olive oil or butter
- 3 cloves garlic, minced
For the Seasoning:
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning or dried basil (optional)
For Garnish:
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This delightful dish will take about 10 minutes of prep time and around 10 minutes of cooking time. In just 20 minutes, you’ll have a flavorful side dish that’s ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Vegetables:
Start by washing the zucchinis and yellow squash. Slice them into uniform half-moon shapes for even cooking. This ensures that they all cook at the same rate and are ready to serve together!
2. Heat the Skillet:
In a large skillet, heat the olive oil or butter over medium heat. Let it warm up but keep an eye on it to avoid burning your oil or butter, which can change the flavor of your dish!
3. Sauté the Garlic:
Add the minced garlic to the heated skillet. Sauté for about 1 minute, just until it gets fragrant—be careful to stop before it turns brown because burnt garlic can taste bitter.
4. Cook the Zucchini and Squash:
Next, toss the sliced zucchini and squash into the skillet. Season them with salt, freshly ground black pepper, and Italian seasoning if you’d like. Cook for about 5–7 minutes, stirring occasionally, until the veggies are tender but still have a slight crispness. You want them cooked through but not mushy!
5. Add the Parmesan Cheese:
Once the vegetables are cooked, remove the skillet from heat. Sprinkle the grated Parmesan cheese over the warm veggies and toss gently until they’re coated. The heat will help melt the cheese slightly and add a delicious flavor!
6. Garnish and Serve:
Finally, sprinkle some freshly chopped parsley or basil on top for a burst of color and flavor. Serve the medley warm as a delightful side dish or a light main course. Happy eating!
Enjoy your delicious and easy Garlic Parmesan Zucchini and Squash Medley!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables?
Absolutely! While zucchini and yellow squash are perfect for this dish, feel free to incorporate other veggies such as bell peppers, mushrooms, or asparagus. Just keep in mind that cooking times may vary depending on the vegetables you choose.
How Can I Make This Dish Vegan?
To make this recipe vegan, simply substitute the butter with olive oil and replace the Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor without the dairy!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat, adding a splash of water or olive oil to keep them from drying out.
Can I Prepare This Dish Ahead of Time?
Yes! You can slice the zucchini and squash ahead of time and store them in the refrigerator for up to a day. However, it’s best to cook and serve the dish fresh to maintain the best texture and flavor.
