This Garlic Parmesan Zucchini and Squash dish is a tasty way to enjoy veggies! The soft zucchini and squash are tossed with garlic and topped with melted Parmesan cheese for flavor.
I love how quick it is to make—perfect for busy nights! Just sauté the veggies, sprinkle some cheese, and you’ve got a yummy side that everyone will enjoy. Plus, it smells amazing while cooking!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here. If you can’t find zucchini, get more yellow squash instead, or try other summer squashes like pattypan. I love how zucchini stays tender without losing its shape.
Yellow Squash: Like zucchini, yellow squash adds a delicate flavor. If you’re out of yellow squash, any similar squash can work, like crookneck. For a twist, try adding bell peppers for more color and crunch!
Garlic: Fresh garlic is ideal for this dish. If you don’t have any, garlic powder can substitute—about 1/4 teaspoon per clove should do. I always feel fresh garlic gives the best aroma and flavor.
Parmesan Cheese: Grated Parmesan cheese adds a saltiness and creaminess. You could substitute with Pecorino Romano for a sharper taste or nutritional yeast for a dairy-free version. Personally, I love the robust flavor of Parmesan!
How Do I Get the Vegetables to Cook Just Right?
The key to cooking zucchini and squash perfectly lies in timing. You want them tender but still a bit crisp. Here’s how to achieve that:
- Start by heating the oil or butter in your skillet over medium heat. It’s important the pan is hot to get a nice sear.
- Add garlic first; it cooks quickly and adds flavor, so don’t let it brown too much—about 30 seconds is just right.
- When you add the zucchini and squash, stir occasionally but let them sit for a bit to develop some color. Cook them for about 5-7 minutes—just until fork-tender.
- Lastly, when you add the Parmesan, toss gently while the skillet is warm. This helps the cheese melt beautifully without overcooking the veggies.
Garlic Parmesan Zucchini and Squash
Ingredients You’ll Need:
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 3 cloves garlic, minced
- 2 tablespoons olive oil or unsalted butter
- 1/3 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 1/2 teaspoon dried Italian seasoning or dried oregano (optional)
- Fresh parsley or basil, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious Garlic Parmesan Zucchini and Squash dish takes about 10 minutes to prep and another 10 minutes to cook. In total, you’ll need about 20 minutes from start to finish. Perfect for a quick weeknight dinner or a lovely side dish!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing and slicing the zucchinis and yellow squash into about 1/4-inch thick half-moon slices. Make sure they are evenly sliced for even cooking!
2. Heat the Pan:
Next, heat the olive oil or butter in a large skillet over medium heat. This will help cook the veggies perfectly. Watch for the oil to shimmer, indicating it’s ready.
3. Sauté the Garlic:
Add the minced garlic to the skillet and sauté for about 30 seconds until it’s fragrant. Be careful not to let it brown too much, as it can become bitter.
4. Add the Veggies:
Now, add the sliced zucchini and squash to the skillet. Season them with salt, pepper, and Italian seasoning if you desire. Stir well to coat everything.
5. Cook the Squash:
Cook the vegetables, stirring occasionally, until they are tender but still slightly crisp, which should take about 5-7 minutes. The bright colors and smell will make you hungry!
6. Add the Cheese:
Once the veggies are cooked, sprinkle the grated Parmesan cheese over them. Gently toss the mixture in the skillet while it’s still warm, allowing the cheese to melt slightly.
7. Garnish and Serve:
Remove the skillet from heat and garnish with freshly chopped parsley or basil if you like. This adds a pop of color and freshness.
8. Enjoy!
Serve warm as a delightful side dish and enjoy the wonderful flavors of garlic and Parmesan mingling with the veggies!
Bon appétit! This dish is a fantastic way to enrich your meals with veggies while still being quick and simple!
FAQ for Garlic Parmesan Zucchini and Squash
Can I Use Other Vegetables in This Recipe?
Absolutely! You can add other vegetables like bell peppers, mushrooms, or even asparagus for extra flavor and nutrition. Just keep in mind that cooking times may vary—harder veggies will take longer, while softer ones might require less time.
How Can I Make This Dish Vegan?
To make this dish vegan, simply replace the butter with olive oil and use nutritional yeast instead of Parmesan cheese. It will still add a lovely cheesy flavor without the dairy!
What Is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat, adding a splash of olive oil if needed to prevent sticking.
Can I Prepare This Dish Ahead of Time?
You can certainly prep the veggies ahead of time! Just slice them and store them in the fridge, then cook them the day you plan to serve the dish. It’s a great way to save time on busy days!
