This easy garlic parmesan zucchini and squash medley is a tasty side dish you can whip up in no time! It’s packed with fresh flavors and golden bits of garlic and cheese.
The best part? You can enjoy this colorful mix hot from the pan or at room temperature. I love serving it with grilled chicken—so delicious! 🍽️
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are a must for this dish. If you can’t find zucchini, yellow squash works well too. You can also use any similar summer squash like pattypan for a twist.
Garlic: Fresh garlic gives the best flavor. If you’re in a pinch, garlic powder can work as a substitute, but use less—about 1/4 teaspoon. For added convenience, you might try pre-minced garlic from a jar.
Olive Oil or Butter: Olive oil adds a lovely richness, but if you prefer butter or have dietary restrictions, feel free to use either! You could also try avocado oil for a lighter option.
Parmesan Cheese: Grated Parmesan is ideal, but if you’re out, Pecorino Romano or nutritional yeast (for a vegan option) can add similar flavor and texture.
How Do You Cook Zucchini and Squash Perfectly?
Getting your zucchinis and squashes just right is key to this dish. Here’s how to achieve the perfect tender-crisp veggies:
- Start by heating your skillet on medium heat. This allows the oil or butter to heat evenly without burning.
- Add the garlic first, but keep an eye on it. You want it to become fragrant, not browned. A minute is usually enough.
- When the zucchini and squash hit the pan, give them space. Don’t overcrowd the skillet for even cooking.
- Stir them every couple of minutes and cook until they are tender but still have a bit of a crunch—about 5-7 minutes.
This method creates a delicious texture where the vegetables are soft yet retain a bit of their bite, making the dish so satisfying!
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 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and another 10 minutes of cooking. So, in about 20 minutes, you’ll have a delicious colorful side dish ready to serve!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil or butter in a large skillet over medium heat. This will help create a lovely base for your vegetables.
2. Sauté the Garlic:
Add the minced garlic to the skillet and sauté for about 1 minute until it becomes fragrant. Just make sure it doesn’t burn—keep an eye on it!
3. Add the Vegetables:
Now, toss in those sliced zucchinis and yellow squash. Stir everything together, making sure each piece is coated in the garlic-infused oil.
4. Cook the Veggies:
Cook the vegetables for about 5-7 minutes, stirring occasionally. You want them to be tender but still have a slight crispness to them—nobody likes mushy veggies!
5. Season It:
Season your medley with salt and freshly ground black pepper to taste. Feel free to adjust to your preferences!
6. Add the Cheese:
Sprinkle the grated Parmesan cheese over the cooked vegetables. Gently stir to mix, letting the cheese melt slightly and coat the veggies.
7. Finish and Serve:
Remove the skillet from heat and garnish with fresh chopped parsley if you like. Serve warm and enjoy this tasty, healthy side dish with your favorite main course!
This simple garlic parmesan zucchini and squash medley is a delightful addition to any meal! Enjoy! 😊
Can I Use Different Types of Squash?
Absolutely! While the recipe calls for zucchini and yellow squash, feel free to use any summer squash you have on hand, like pattypan or crookneck squash. Just slice them into similar sizes for even cooking.
Can I Make This Recipe Dairy-Free?
Yes! To make this dish dairy-free, you can omit the Parmesan cheese or substitute it with nutritional yeast for a cheesy flavor without the dairy. There are also vegan cheese options available that melt well!
How Should 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 medium heat or in the microwave until heated through, stirring occasionally.
Can I Add Other Vegetables?
Definitely! This medley is versatile. You can add bell peppers, cherry tomatoes, or even spinach. Just adjust the cooking time as needed based on the additional vegetables to ensure everything is cooked to your liking!
