This Easy Garlic Parmesan Zucchini and Squash Medley is a tasty side dish that brings together fresh zucchini and squash. Seasoned with garlic and topped with parmesan, it’s a winner!
I love how colorful and flavorful this dish is! Plus, it cooks up quickly, which means more time to enjoy with family—and maybe a little less mess in the kitchen! 😄
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds a mild flavor and great texture. If you can’t find it, yellow squash is a great choice too! You could also consider using cucumbers for a different twist, but they might turn out a bit softer.
Yellow Squash: Similar to zucchini, yellow squash has a slightly sweeter taste. You can substitute with any summer squash or even bell peppers for a change in flavor and color.
Garlic: Fresh garlic gives the best flavor, but if you’re in a pinch, garlic powder can work too. Use about 1/8 teaspoon per clove when substituting. Just add it later in the cooking process since it doesn’t need as long to cook!
Parmesan Cheese: Grated Parmesan is fantastic in this recipe. If you need a dairy-free option, consider nutritional yeast for a cheesy flavor. Pecorino Romano is another cheese option that will add a nice bite.
How Do I Cook Zucchini and Squash So They Don’t Get Soggy?
Keeping zucchini and squash tender-crisp is all about the cooking time and technique. Here’s what I do to get it just right:
- Start by washing and slicing your veggies evenly. This ensures they cook at the same rate.
- Preheat the skillet and add olive oil before adding the garlic. A hot pan helps create a nice sear.
- Don’t overcrowd the pan! If you’re cooking a larger batch, do it in batches to avoid steaming.
- Stir occasionally but let them sit for a minute at a time. This way, they get that nice caramelization!
Follow these tips, and your zucchini and squash will be perfectly cooked, delicious, and colorful on your plate!
Easy Garlic Parmesan Zucchini and Squash Medley
Ingredients You’ll Need:
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
- 2 medium yellow squash, sliced into 1/4-inch thick rounds
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious dish takes about 10 minutes for preparation and another 5-7 minutes for cooking, making it a quick side that’s ready in under 20 minutes! Perfect for a busy weeknight!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing the zucchinis and yellow squash thoroughly. Next, slice them into even rounds, about 1/4-inch thick, so they cook evenly.
2. Heat the Olive Oil:
Place a large skillet on the stove over medium heat. Add the olive oil and let it heat up. You want it warm enough to sauté the garlic without burning it.
3. Sauté the Garlic:
Once the oil is hot, add the minced garlic to the skillet. Sauté the garlic for about 30 seconds or until it becomes fragrant—just watch carefully to ensure it doesn’t brown too much!
4. Cook the Zucchini and Squash:
Now, add the sliced zucchini and yellow squash to the skillet. Sprinkle in the salt and black pepper. Stir everything well, then let it cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still a bit crisp.
5. Add the Parmesan:
Once the veggies are cooked to your liking, sprinkle the grated Parmesan cheese over them. Stir gently to combine, and let it melt slightly—this adds a lovely cheesy flavor!
6. Garnish and Serve:
Remove the skillet from heat. If you like, sprinkle some fresh chopped parsley on top for added color and flavor. Serve warm as a delightful side dish alongside your favorite main course!
Enjoy your flavorful and easy-to-make garlic Parmesan zucchini and squash medley! It’s sure to be a hit!
FAQ for Easy Garlic Parmesan Zucchini and Squash Medley
Can I Use Different Types of Squash?
Absolutely! Feel free to substitute with any type of summer squash, such as pattypan or even bell peppers for a different taste. Just keep in mind that cooking times may vary slightly, so check for tenderness as you go!
What If I Don’t Have Fresh Garlic?
No worries! If you don’t have fresh garlic, you can use garlic powder as a substitute. Use about 1/8 teaspoon per clove of garlic needed. Add it towards the end of cooking to maintain its flavor.
How Can I Make This Dish Vegan?
To make this dish vegan, simply omit the Parmesan cheese or use a dairy-free alternative like nutritional yeast or vegan cheese shreds. It will still be delicious and flavorful!
How Should I Store Leftovers?
Store any leftover zucchini and squash medley in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet or microwave, stirring occasionally to ensure even heating.
