This Easy Garlic Parmesan Zucchini and Squash Medley is a tasty side dish that’s super simple to make! Fresh zucchini and squash are tossed with garlic and parmesan for a delightful flavor.
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These veggies are the stars of the dish! If you can’t find them, try using eggplant or even bell peppers for a different take. Using a mix of colors adds a fun twist!
Garlic: Fresh garlic brings a lovely flavor. If you’re short on time, garlic powder can be a quick substitute—just use about 1/8 teaspoon for every clove.
Parmesan Cheese: I love the sharpness of Parmesan here. For a dairy-free version, try nutritional yeast for a cheesy flavor or use any hard cheese you enjoy, such as Pecorino Romano.
Olive Oil: Olive oil is perfect for cooking, but avocado oil or melted coconut oil can also work well, especially if you prefer those flavors.
How Do You Cook Zucchini and Squash So They Aren’t Mushy?
A common issue is ending up with mushy veggies; nobody wants that! Here’s how to cook them right:
- Use medium heat and avoid crowding the pan. This helps the veggies get a nice sear!
- Cook them just until tender. About 5-7 minutes usually does the trick. Stir periodically for even cooking.
- Don’t forget to season with salt and pepper. This enhances the flavors as they cook!
Following these tips ensures your zucchini and squash will be tender-crisp and bursting with flavor!
Easy Garlic Parmesan Zucchini and Squash Medley
Ingredients You’ll Need:
- 2 medium zucchini, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional)
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prepare and about 10 minutes to cook, totaling around 20 minutes from start to finish. It’s perfect for a quick weeknight dinner or a delicious side for entertaining!
Step-by-Step Instructions:
1. Prepare the Skillet:
Start by heating the olive oil in a large skillet over medium heat. This helps ensure even cooking of the veggies.
2. Sauté the Garlic:
Next, add the minced garlic to the skillet. Sauté for about 1 minute until it’s fragrant, but be careful not to let it burn. Burnt garlic can make the dish taste bitter!
3. Cook the Vegetables:
Now it’s time to add the sliced zucchini and yellow squash to the skillet. Cook while stirring occasionally for about 5-7 minutes. You want them to be tender but still slightly golden.
4. Season the Medley:
Once cooked, season the veggies with salt and freshly ground black pepper to taste. This will help enhance their natural flavors.
5. Add the Cheese:
Remove the skillet from heat and sprinkle the grated Parmesan cheese over the cooked vegetables. Gently stir to combine, letting the cheese melt slightly from the heat of the veggies.
6. Garnish and Serve:
If you like, sprinkle some freshly chopped parsley on top for a touch of color. Serve the medley warm as a side dish and enjoy the delicious flavors!
FAQ for Easy Garlic Parmesan Zucchini and Squash Medley
Can I Use Frozen Zucchini and Squash Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen veggies completely and drain any excess moisture. They may cook faster than fresh produce, so keep an eye on them!
How Do I Store Leftovers?
Store any leftover zucchini and squash in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat or in the microwave.
Can I Substitute Other Vegetables?
Absolutely! You can swap in other vegetables like bell peppers, asparagus, or even broccoli. Just keep in mind that cooking times may vary depending on the vegetable you choose.
Is This Recipe Easily Scalable?
Yes! Feel free to double or halve the recipe to fit your needs. Just adjust the cooking time as necessary, especially if you’re making a larger batch.
