This easy garlic parmesan zucchini and squash medley is a colorful and tasty side dish! It’s made with fresh zucchini and squash, tossed in garlic and topped with parmesan cheese.
You can whip this up in no time! I love serving it next to grilled chicken or as a light snack. Plus, the kitchen smells amazing while it cooks—who doesn’t love that? 😄
Key Ingredients & Substitutions
Zucchini: These are key for their light, fresh flavor. If you don’t have zucchini, you can use other summer squash or even cucumbers for a different taste.
Yellow Squash: Similar to zucchini, yellow squash adds color and sweetness. You can replace it with bell peppers or even broccoli for a different texture.
Olive Oil: Olive oil gives a nice richness, but any cooking oil like avocado or canola oil works too. I personally prefer extra virgin olive oil for its flavor.
Garlic: Fresh garlic is best for that aromatic kick. Garlic powder can be used in a pinch, just reduce the amount to about 1/2 teaspoon.
Parmesan Cheese: Parmesan adds a salty, nutty flavor. You can easily swap it for Pecorino Romano or even nutritional yeast for a vegan option.
Red Pepper Flakes: These add a little heat! You can skip them entirely or use a pinch of cayenne pepper if you prefer a spicier touch.
What’s the Best Way to Sauté Vegetables Without Burning Garlic?
Sautéing garlic adds fabulous flavor, but it’s easy to burn. Here’s how to get it just right:
- Start with a medium heat to avoid haste; you want to gently bring out the garlic’s flavor.
- Keep an eye on the clock; allow garlic to cook for about one minute, stirring often.
- If your garlic begins to brown too quickly, lower the heat or add zucchini and squash sooner.
- Remember: Garlic provides flavor, but once it’s dark brown, it can turn bitter, so don’t rush!
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 tablespoons olive oil
- 3 cloves garlic, minced
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
How Much Time Will You Need?
This delightful dish takes about 10 minutes to prepare and 10 minutes to cook, totaling around 20 minutes from start to finish. It’s a quick and healthy side that packs a lot of flavor without spending too much time in the kitchen!
Step-by-Step Instructions:
1. Preparing the Vegetables:
Start by washing your zucchini and yellow squash under cool water. Once cleaned, slice them into half-moon shapes about 1/4 inch thick. This helps them cook evenly and keeps the texture just right!
2. Heating the Oil:
In a large skillet, pour in the olive oil and place it over medium heat. Let it warm up for a minute. The oil should shimmer slightly when it’s ready, but be careful not to let it smoke.
3. Sautéing the Garlic:
Add the minced garlic to the hot oil. Stir it around for about 1 minute until it becomes fragrant. Keep an eye on it so it doesn’t burn, as burnt garlic can taste bitter!
4. Cooking the Zucchini and Squash:
Now it’s time to add your sliced zucchini and squash to the skillet. Stir them well so they’re coated with the garlic oil. Cook the veggies for about 5-7 minutes, stirring occasionally. You want them to be tender but still a little crunchy—no mushiness here!
5. Seasoning the Dish:
Once the squash and zucchini are cooked to your liking, season them with salt and pepper to taste. This step brings out all the flavors beautifully!
6. Adding the Cheese:
Sprinkle the grated Parmesan cheese over the cooked vegetables, then stir gently to combine everything. The cheese should start to melt slightly, adding delicious creaminess to the dish.
7. Garnishing and Serving:
If you’re using them, add a sprinkle of red pepper flakes for some heat and chopped parsley for freshness. Stir to mix in, then serve warm as a delightful side dish. Enjoy every bite!
This simple, flavorful vegetable medley is perfect for complementing any meal or enjoying on its own. Bon appétit!
FAQ for Easy Garlic Parmesan Zucchini and Squash Medley
Can I Use Different Vegetables in This Recipe?
Absolutely! While zucchini and yellow squash are fantastic, you can substitute them with bell peppers, asparagus, or even broccoli. Just keep an eye on the cooking time as different veggies may require adjustments!
How Can I Make This Recipe Vegan?
To make this dish vegan, simply omit the Parmesan cheese or substitute it with vegan cheese or nutritional yeast for a cheesy flavor without any dairy.
What’s the Best Way to Reheat Leftovers?
To reheat leftovers, place them in a skillet over medium heat, adding a splash of olive oil if needed. Stir occasionally until heated through. You can also use a microwave, heating in short intervals and stirring to ensure even warming.
Can I Prepare This Dish in Advance?
While it’s best enjoyed fresh, you can slice the vegetables and prepare the garlic ahead of time. Store them in an airtight container in the fridge for up to 24 hours, and then cook them just before serving for the best flavor and texture!
