This colorful medley of zucchini and squash is packed with flavor! Tossed with garlic and parmesan, it makes for a tasty and light side dish that goes with any meal.
You’ll love how easy this dish is to whip up. Just sauté, sprinkle, and serve. Trust me, your taste buds will be doing a little happy dance! 🕺
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis are key for this dish. If they’re not available, you can also use small or baby zucchinis. They should still provide that lovely texture and flavor.
Yellow Squash: Like zucchini, yellow squash is a great choice. If you can’t find it, use additional zucchini or even a different summer squash like pattypan.
Olive Oil: This adds richness and helps with cooking. If you prefer, you can substitute it with avocado oil or melted butter for a different flavor.
Parmesan Cheese: Grated Parmesan is essential for that cheesy finish. If you need a dairy-free option, nutritional yeast can provide a similar flavor.
Garlic: Fresh garlic gives the best taste, but pre-minced garlic can be used in a pinch. Just remember to adjust the amount since it might be stronger in flavor.
How Do I Cook Zucchini and Squash Without Getting Them Mushy?
Cooking zucchini and squash perfectly is all about timing! Here are some steps to keep them crisp while still tender:
- Slice your vegetables thinly, about 1/4-inch thick, so they cook evenly.
- Heat the olive oil on medium heat. Too high and they might burn before becoming tender.
- Add the zucchini and squash once the garlic is fragrant; then cook for just 5-7 minutes.
- Stir occasionally, and keep an eye on the color—they should be bright and vibrant, not dull and mushy.
By watching the cooking time closely, you’ll keep them tender-crisp and full of flavor!
Easy Garlic Parmesan Zucchini and Squash Medley
Ingredients You’ll Need:
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious medley takes about 10 minutes of prep time and 10 minutes of cooking time, so you’ll have it ready in just 20 minutes—perfect for a quick side dish any night of the week!
Step-by-Step Instructions:
1. Prep the Vegetables:
Start by washing your zucchinis and yellow squash. Slice them into half-moon shapes about 1/4-inch thick. This helps them cook evenly and look lovely on your plate!
2. Heat the Olive Oil:
In a large skillet, pour in the olive oil and heat it over medium heat. This oil is going to give the veggies a nice rich flavor as they cook.
3. Sauté the Garlic:
Add the minced garlic to the heated oil. Sauté for about 30 seconds until it’s fragrant—just enough time to bring out that wonderful garlic aroma. Make sure not to let it burn!
4. Add Zucchini and Squash:
Now it’s time to add your sliced zucchini and yellow squash to the skillet. Season them with salt, black pepper, and optional red pepper flakes for a bit of heat. Give everything a good stir!
5. Cook the Vegetables:
Let the mixture cook while stirring occasionally for about 5-7 minutes. You want them tender but still slightly crisp—this keeps the colors vibrant and the texture delightful!
6. Finish with Parmesan:
Once cooked, remove the skillet from heat. Sprinkle the grated Parmesan cheese over the vegetables and toss gently to combine. The heat from the veggies will melt the cheese, creating a delicious coating.
7. Garnish and Serve:
If you like, sprinkle some chopped fresh parsley on top for a pop of color and freshness. Serve warm as a delicious complement to your meal!
Enjoy your savory garlic Parmesan zucchini and squash medley!
FAQ for Easy Garlic Parmesan Zucchini and Squash Medley
Can I Use Frozen Zucchini and Squash?
It’s best to use fresh zucchini and squash for this recipe to maintain the right texture. If you do use frozen, make sure to thaw and drain any excess moisture before cooking to avoid a soggy dish.
What Can I Substitute for Parmesan Cheese?
If you’re looking for a dairy-free option, nutritional yeast is a great substitute, providing a cheesy flavor without the dairy. You can also use Pecorino Romano cheese for a sharp twist!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through to avoid overcooking the vegetables.
Can I Add Other Vegetables to This Dish?
Absolutely! Feel free to experiment with other vegetables like bell peppers, mushrooms, or cherry tomatoes. Just adjust the cooking time accordingly based on the vegetables you choose!
