This Garlic Parmesan Zucchini and Squash Medley is a colorful and tasty side dish. With fresh zucchini and squash, all sautéed with garlic and sprinkled with cheesy goodness, it’s hard to resist!
I love how quick it is to make! Just chop, toss in a pan, and voilà—dinner is ready. Perfect for when you’re short on time but still want something delicious! 🍽️
Key Ingredients & Substitutions
Zucchini: This vegetable adds a mild flavor and great texture. If you can’t find zucchini, you can use cucumbers or even eggplant as good alternatives, keeping the cooking times similar.
Yellow Squash: It complements zucchini well, but if it’s not available, try using other summer squash or even bell peppers for a different twist.
Garlic: Fresh garlic brings a lot of flavor to this dish, but if you’re in a pinch, you can use garlic powder. About 1/4 teaspoon should do. However, it won’t give the same depth of flavor.
Parmesan Cheese: Grated Parmesan adds a lovely salty bite. If you’re looking for a dairy-free option, try nutritional yeast for a cheesy flavor without the lactose.
How Can I Get the Zucchini and Squash Just Right?
Getting zucchini and squash cooked perfectly is key for this dish. You want them tender but still slightly crisp. Here’s how you can achieve that:
- Start by heating the oil and garlic in the pan before adding the veggies. This will level up the flavor!
- Keep the heat at medium and be sure to stir occasionally. Cooking them for 5-7 minutes should be sufficient.
- Don’t overcrowd the pan! If needed, work in batches to avoid steaming the veggies.
Follow these tips, and your Garlic Parmesan Zucchini and Squash Medley will be a hit!
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
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious Garlic Parmesan Zucchini and Squash Medley can be prepared in about 10 minutes of prep time and 10 minutes of cooking, totaling around 20 minutes from start to finish. Perfect for a quick side dish!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil in a large skillet over medium heat. It’s essential to get the oil hot enough, so your garlic will be perfectly sautéed.
2. Sauté the Garlic:
Add the minced garlic to the pan and sauté for about 30 seconds. You want it fragrant but not browned—keep a close eye on it!
3. Add the Fresh Veggies:
Next, toss in the sliced zucchini and yellow squash. Stir everything well to coat the veggies in that lovely garlic oil mixture. This will enhance the flavor immensely!
4. Cook Until Tender:
Continue cooking the vegetables for about 5-7 minutes, stirring occasionally. You’re aiming for them to be tender yet still have a slight crispness; nobody likes mushy veggies!
5. Season and Cheese:
Once cooked, season with salt and pepper according to your taste. Then sprinkle the grated Parmesan cheese over the top. Stir gently to combine, allowing the cheese to melt slightly into the warm vegetables.
6. Serve It Up:
Remove the skillet from heat and transfer the medley to a serving dish. For a finishing touch, garnish with the chopped fresh parsley, if you like. Enjoy your tasty and colorful side dish immediately!
FAQ for Garlic Parmesan Zucchini and Squash Medley
Can I Use Other Vegetables?
Absolutely! While zucchini and yellow squash are the stars of this dish, you can also add bell peppers, mushrooms, or even asparagus for added flavor and nutrition. Just adjust the cooking time as needed for different vegetables.
How Can I Make This Recipe Dairy-Free?
If you want to keep this dish dairy-free, you can substitute the Parmesan cheese with nutritional yeast for a cheesy flavor without the dairy. You could also try a dairy-free cheese alternative that melts well.
Can I Prep This Dish Ahead of Time?
Yes, you can chop the vegetables and prepare the garlic in advance. Just keep the chopped veggies in an airtight container in the fridge for up to 2 days. Cook them fresh right before serving for the best taste and texture!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave to prevent overcooking the veggies. Just add a splash of olive oil if they seem dry!
