This Easy Garlic Parmesan Zucchini and Squash Medley is a vibrant and tasty dish that combines tender zucchini and squash, tossed in garlic and sprinkled with cheesy goodness. Yum!
It’s perfect as a side dish, and I find myself sneaking bites before dinner even starts. Just a few simple steps, and you’ve got a colorful plate that’s healthy and delicious!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These two veggies are the stars! They have a mild flavor and wonderful texture. You can swap them for other summer squash like pattypan or even eggplant if you’re feeling adventurous.
Garlic: Fresh garlic adds a strong, aromatic flavor. If you’re in a pinch, use 1/2 teaspoon of garlic powder for a faster alternative, though fresh is always best for taste.
Parmesan Cheese: Parmesan brings that salty, cheesy goodness. If you prefer a healthier option, try nutritional yeast for a cheesy flavor without dairy. Grana Padano or Pecorino Romano can also work well.
Olive Oil: This is great for sautéing, but you can use other oils like avocado oil or melted butter for a richer flavor.
How Do I Ensure Perfectly Cooked Zucchini and Squash?
Cooking zucchini and squash just right is key to keeping them flavorful and not mushy. Here’s how to do it:
- Slice the vegetables into uniform pieces (¼-inch thick). This helps them cook evenly.
- Heat your skillet on medium. If it’s too hot, the garlic can burn, so keep an eye on it!
- Add the garlic first to infuse the oil, then the veggies. Cook them until they’re tender with a slight crunch. This usually takes about 5-7 minutes.
- Don’t overcrowd the pan; if necessary, cook in batches. This will keep them from steaming and allow for better browning.
Easy Garlic Parmesan Zucchini and Squash Medley
Ingredients You’ll Need:
For the Vegetable Medley:
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 3 cloves garlic, minced
For Cooking:
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried Italian seasoning (optional)
For Garnishing:
- 1/3 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This delicious medley takes about 10 minutes to prepare and another 10 minutes to cook. In just 20 minutes, you’ll have a warm, tasty side dish ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the zucchinis and yellow squash. Then slice them into half-moons about ¼-inch thick. This helps them cook evenly and look great on your plate!
2. Heat the Oil:
In a large skillet, heat the olive oil over medium heat. Make sure the oil is hot before adding the garlic so it can infuse the oil with flavor without burning.
3. Sauté the Garlic:
Add the minced garlic to the skillet. Sauté it gently for about 1 minute until it’s fragrant, but be attentive to avoid burning it. A golden color is what you’re aiming for!
4. Add the Vegetables:
Now, toss in the sliced zucchini and yellow squash. Stir them around to coat them evenly with the garlic and olive oil. This will help all the flavors to mix together beautifully!
5. Cooking Time:
Cook the veggies for about 5-7 minutes, stirring occasionally. You want them to be tender, yet still have a little crunch—no mushy veggies here!
6. Season:
As they cook, season the vegetables with salt and freshly ground black pepper. If you’d like, add the dried Italian seasoning for an extra flavor boost. Stir well to distribute the seasonings.
7. Add Parmesan:
Sprinkle the grated Parmesan cheese over the sautéed vegetables. Give it a gentle toss until the cheese melts and coats the zucchini and squash nicely.
8. Garnish and Serve:
Once everything is cooked and cheesy, remove the skillet from the heat. Garnish with chopped fresh parsley for a pop of color and freshness. Serve warm and enjoy this delightful dish!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to get creative. You can substitute or add in other vegetables like bell peppers, mushrooms, or even cherry tomatoes. Just keep an eye on the cooking time, as some veggies may cook quicker or slower than zucchini or squash.
Can I Make This Recipe Dairy-Free?
Yes, just omit the Parmesan cheese or use a dairy-free alternative like nutritional yeast for a cheesy flavor without dairy. There are also plant-based Parmesan options available in stores!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, use a skillet over low heat or the microwave, stirring occasionally to ensure even warming.
Can I Prepare This Ahead of Time?
For the best flavor, it’s best enjoyed fresh. However, you can slice the vegetables ahead of time. Just store them in the fridge in an airtight container, and they’ll stay fresh for a day or two until you’re ready to cook!
