This Garlic Parmesan Zucchini and Squash Medley is super tasty and easy to make! You’ll love how the veggies shine with garlic and a sprinkle of cheese.
Cooking this dish is like making a colorful party in the pan! I enjoy serving it alongside grilled chicken or just enjoying it as is—yummy and healthy!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: These summer veggies are the stars of this dish. They’re mild in flavor and absorb the garlic and cheese beautifully. If you can’t find them, you can use other summer squashes like pattypan or even eggplant if you’re feeling adventurous!
Garlic: Fresh minced garlic adds a punch of flavor. If you’re in a pinch, garlic powder can work as a substitute, but fresh garlic really elevates this dish. My go-to is using a garlic press for a fine mince.
Olive Oil: This oil is perfect for cooking the veggies and enhances their taste. If you need a substitute, avocado oil is a great alternative. It has a high smoke point and adds a subtle flavor.
Parmesan Cheese: Freshly grated Parmesan brings a nutty richness. If you’re looking for something different, Pecorino Romano can give a nice twist. Vegan cheese can also be used for a dairy-free option.
How Do I Cook the Perfect Zucchini and Squash Medley?
The key to a great zucchini and squash dish is not overcooking the vegetables. You want them to be tender yet still have a little bite. Here are some tips:
- Start with a hot skillet. This helps to quickly sear the veggies, bringing out their natural sweetness.
- Don’t overcrowd the pan. If you have a lot of vegetables, consider cooking them in batches to avoid steaming.
- Keep stirring! This ensures even cooking and prevents them from browning too much.
- When you add the cheese, turn off the heat but don’t rush to serve. Letting the dish sit for a minute allows the cheese to melt perfectly.
This method will help you achieve a delicious medley with each bite bursting with flavor. Enjoy your cooking!
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
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried Italian seasoning (optional)
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prep and 10 minutes to cook, totaling around 20 minutes from start to finish. It’s quick and easy—perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare Your Vegetables:
Start by washing the zucchinis and yellow squash thoroughly. Then, slice them into uniform half-moon shapes for even cooking. Aim for about 1/4 inch thick slices to ensure they cook nicely!
2. Heat the Olive Oil:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. This oil will help give the vegetables a nice flavor and prevent them from sticking to the pan.
3. Sauté the Garlic:
Add the minced garlic to the hot oil. Sauté it for about 30 seconds, stirring frequently, until it becomes fragrant and slightly golden. Be careful not to let it burn, as burnt garlic can turn bitter!
4. Cook the Zucchini and Squash:
Now, add your sliced zucchini and yellow squash to the skillet. Sprinkle in the salt, black pepper, and Italian seasoning if you choose to use it. Stir everything together to coat the veggies in the garlic and olive oil.
5. Stir and Cook:
Cook the vegetables while stirring occasionally for about 6-8 minutes. You’ll want them to be tender but still a bit crisp. They should have a lovely bright color!
6. Add the Parmesan:
Once the veggies are cooked to your liking, remove the skillet from heat. Sprinkle the freshly grated Parmesan cheese over the vegetable medley.
7. Combine and Melt:
Gently toss everything together so the cheese starts to melt into the warm veggies. The residual heat will help melt the cheese nicely!
8. Serve and Enjoy:
If you like, garnish your Garlic Parmesan Zucchini and Squash Medley with freshly chopped parsley for an added pop of color. Serve warm and enjoy as a delightful side dish or light meal!
This medley pairs wonderfully with grilled meats, pasta, or can be enjoyed on its own for a healthy, tasty option. Bon appétit!
FAQ for Garlic Parmesan Zucchini and Squash Medley
Can I Use Different Vegetables?
Absolutely! While zucchini and yellow squash are fantastic, feel free to mix in other vegetables like bell peppers, asparagus, or even cherry tomatoes. Just keep in mind the cooking times may vary depending on what you choose!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave until heated through—add a splash of olive oil to help revive the flavors!
Can I Make This Dish Vegan?
Yes! To make it vegan, simply substitute the Parmesan cheese with a dairy-free alternative or nutritional yeast for a cheesy flavor. You can also add a sprinkle of lemon juice before serving for extra brightness!
What Can I Serve With This Medley?
This dish pairs well with a variety of main courses! It’s delicious alongside grilled chicken, fish, or steak. For a vegetarian option, serve it with quinoa, couscous, or pasta for a hearty meal.
