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Garlic Parmesan Zucchini & Squash Serves: 4 Prep Time: 10 min Cook Time: 10–12 min Ingredients: 1 medium zucchini, sliced into ¼-inch rounds 1 medium yellow squash, sliced into ¼-inch rounds 2 tablespoons olive oil 2 cloves garlic, minced ½ teaspoon salt (or to taste) ¼ teaspoon black pepper ½ teaspoon Italian seasoning (optional) ¼ cup grated Parmesan cheese Fresh parsley or basil (for garnish, optional) Instructions: Heat the oil: In a large skillet, heat the olive oil over medium heat. Sauté the garlic: Add the minced garlic and sauté for 30 seconds, until fragrant (don’t let it brown). Cook the veggies: Add the sliced zucchini and squash. Season with salt, pepper, and Italian seasoning. Stir to coat everything in the oil and spices. Sauté: Cook for about 7–10 minutes, stirring occasionally, until the squash is tender but not mushy. Slight browning is great! Add Parmesan: Sprinkle the Parmesan cheese over the veggies and toss gently until it melts slightly and clings to the vegetables. Serve: Transfer to a serving dish. Garnish with fresh herbs if desired. Optional Add-ins: A pinch of red pepper flakes for heat Cherry tomatoes, halved (add during the last 2 minutes of cooking) A squeeze of lemon juice for brightness Let me know if you want a roasted or grilled version instead!

Leave a Comment on Garlic Parmesan Zucchini & Squash Serves: 4 Prep Time: 10 min Cook Time: 10–12 min Ingredients: 1 medium zucchini, sliced into ¼-inch rounds 1 medium yellow squash, sliced into ¼-inch rounds 2 tablespoons olive oil 2 cloves garlic, minced ½ teaspoon salt (or to taste) ¼ teaspoon black pepper ½ teaspoon Italian seasoning (optional) ¼ cup grated Parmesan cheese Fresh parsley or basil (for garnish, optional) Instructions: Heat the oil: In a large skillet, heat the olive oil over medium heat. Sauté the garlic: Add the minced garlic and sauté for 30 seconds, until fragrant (don’t let it brown). Cook the veggies: Add the sliced zucchini and squash. Season with salt, pepper, and Italian seasoning. Stir to coat everything in the oil and spices. Sauté: Cook for about 7–10 minutes, stirring occasionally, until the squash is tender but not mushy. Slight browning is great! Add Parmesan: Sprinkle the Parmesan cheese over the veggies and toss gently until it melts slightly and clings to the vegetables. Serve: Transfer to a serving dish. Garnish with fresh herbs if desired. Optional Add-ins: A pinch of red pepper flakes for heat Cherry tomatoes, halved (add during the last 2 minutes of cooking) A squeeze of lemon juice for brightness Let me know if you want a roasted or grilled version instead!