This Garlic Parmesan Zucchini and Squash Medley is a tasty and colorful side dish. It’s made with fresh zucchini and squash, tossed in garlic and parmesan for a yummy flavor boost!
It’s super easy to whip up, just sauté the veggies and sprinkle with cheese. Perfect for impressing family or sneaking in some greens. I love serving it with grilled chicken! 🍽️
Ingredients & Substitutions
Zucchini: Fresh zucchini brings a lovely texture to the dish. If you can’t find zucchini, try using eggplant or even bell peppers for a different twist.
Yellow Squash: This adds a slightly sweet flavor. You can substitute it with more zucchini or even use butternut squash, though it may require a longer cook time.
Garlic: Fresh garlic is best for flavor. If you’re out of fresh garlic, garlic powder can work too, but use less (about 1/2 teaspoon) to avoid overwhelming the dish.
Parmesan Cheese: Grated Parmesan is ideal for its sharpness. If you’re lactose intolerant, you can try a dairy-free cheese alternative or nutritional yeast for a cheesy flavor.
Olive Oil: This gives a nice richness. You can substitute with avocado oil or melted butter if that’s what you have on hand.
How Do I Ensure My Zucchini and Squash Don’t Get Mushy?
Getting perfectly cooked zucchini and squash requires careful attention to cooking time. Here are some tips:
- Make sure to slice your vegetables evenly for uniform cooking.
- Heat the skillet properly before adding oil and garlic. This helps to sear the veggies and locks in their crunch.
- Cook on medium to medium-high heat. This way, they cook quickly yet stay crisp.
- Avoid overcrowding the pan; if necessary, cook in batches. This allows them to sauté rather than steam.
- Keep an eye on them and stir occasionally to ensure even cooking, about 6-8 minutes should do!
For a little extra flavor, add a splash of lemon juice at the end. This brightens everything up!
Garlic Parmesan Zucchini and Squash Medley
Ingredients You’ll Need:
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squashes, sliced into half-moons
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- 1/2 teaspoon dried Italian seasoning or dried basil (optional)
How Much Time Will You Need?
This delightful Garlic Parmesan Zucchini and Squash Medley takes about 10 minutes to prepare and 8 minutes to cook. In total, you’ll need about 20 minutes from start to finish. Quick, easy, and delicious!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing your zucchinis and squashes well. Then slice them into ¼-inch thick half-moons. It’s best to keep the sizes uniform so they cook evenly. Set them aside while you get everything else ready.
2. Heat the Oil:
In a large skillet, pour in the olive oil and heat it over medium heat. This will create a nice base for sautéing your veggies.
3. Sauté the Garlic:
Once the oil is hot, add the minced garlic. Sauté it for about 30 seconds, stirring frequently to ensure it becomes fragrant without burning. You want that lovely garlic aroma filling your kitchen!
4. Cook the Zucchini and Squash:
Now it’s time to add your sliced zucchini and squash to the skillet. Stir them well, ensuring they are all coated in the garlicky oil. Keep cooking, stirring occasionally for about 6-8 minutes. You want them to become tender but still have a little crunch to them. Watch closely to avoid overcooking!
5. Season the Medley:
After your veggies are looking good, season them with salt, pepper, and dried Italian seasoning if you’re using it. This will add a wonderful flavor to the dish!
6. Add the Parmesan:
Remove the skillet from the heat and sprinkle the grated Parmesan cheese over your zucchini and squash. Gently toss them to combine, allowing the cheese to melt slightly into the warm veggies.
7. Garnish and Serve:
Transfer your colorful medley to a serving dish and, if you like, sprinkle with fresh chopped parsley for a lovely touch. Serve warm as a delicious side to your favorite main dish!
Enjoy your flavorful and healthy Garlic Parmesan Zucchini and Squash Medley!
FAQ for Garlic Parmesan Zucchini and Squash Medley
Can I Use Other Vegetables in This Medley?
Absolutely! While zucchini and squash are great, you can also include bell peppers, asparagus, or even cherry tomatoes for added color and nutrition. Just make sure to cut them into similar-sized pieces for even cooking.
What If I Don’t Have Parmesan Cheese?
No problem! If you’re out of Parmesan, try using another type of cheese like grated mozzarella or Pecorino Romano. You can also skip the cheese entirely and use nutritional yeast for a dairy-free option that provides a cheesy flavor.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare all the vegetables and store them in the fridge for up to a day before cooking. However, for the best texture, it’s best to sauté them just before serving. Reheated veggies can become mushy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat or in the microwave. You might want to add a sprinkle of Parmesan again for extra flavor!
