Ingredients
Scale
- 2 medium zucchinis, sliced into 1/4-inch thick half-moons
- 2 medium yellow squash, sliced into 1/4-inch thick half-moons
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse zucchinis and yellow squash under cool water and slice into 1/4-inch thick half-moons; place slices in a bowl.
- Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Add 3 cloves minced garlic to the skillet and cook, stirring often, about 1 minute until fragrant but not browned.
- Add the zucchini and yellow squash slices to the skillet; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper; stir occasionally and cook 8–10 minutes until tender but still slightly crisp.
- Remove the skillet from heat, sprinkle 1/2 cup grated Parmesan over the vegetables, and toss gently so the cheese melts into a coating.
- Transfer the vegetables to a dish and sprinkle with 2 tablespoons chopped fresh parsley.
Notes
Slice zucchini and squash evenly so everything cooks at the same time., Avoid overcooking to keep a tender yet crisp texture., Use fresh garlic cloves and sauté just until fragrant to keep flavor bright., Swap parmesan for asiago or pecorino for a different cheesy twist., Add fresh basil or thyme with parsley for a flavorful herb boost.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
Nutrition
- Serving Size: Approximately 1 serving
- Calories: 160 kcal per serving
- Fat: 14 g per serving
- Carbohydrates: 6 g per serving
- Protein: 4 g per serving