This Easy Garlic Parmesan Zucchini and Squash Medley is a yummy side dish that’s packed with flavor! It’s made with fresh zucchini and squash, tossed in garlic and sprinkled with cheesy goodness.
I love how quickly this dish comes together. Just sauté your veggies, stir in some garlic, and add Parmesan for a tasty treat. It’s perfect for impressing friends or just making dinner a little special!
Key Ingredients & Substitutions
Zucchini: Slice medium zucchinis for a tender bite. If you’re short on zucchini, consider substituting with sliced eggplant or bell peppers. Both add deliciousness!
Yellow Squash: The sweet, mild flavor complements zucchini nicely. If unavailable, you can use more zucchini or even asparagus for a different texture and taste.
Cherry Tomatoes: These add a juicy burst in every bite. You could swap them out for regular tomatoes, just cut them into chunks. Canned tomatoes also work in a pinch.
Garlic: Fresh garlic is best for flavor. If you only have garlic powder, use it sparingly, about 1/4 teaspoon. Freshly minced creates a more robust aroma!
Parmesan Cheese: This gives the dish a cheesy kick! If you want a lower-fat option, try nutritional yeast for a cheesy flavor without the dairy.
How Do I Get the Zucchini and Squash Tender But Not Mushy?
Getting your zucchini and squash perfectly tender without being mushy is crucial. Here’s how to do it:
- Start by heating the olive oil in a medium-hot skillet, so the veggies can sear nicely.
- Add the sliced zucchini and yellow squash in a single layer. Make sure they aren’t crowded; this helps them cook evenly.
- Cook them for about 3-4 minutes on each side. Watch for a light golden color; this means they’re cooked perfectly!
- Set aside the veggies when tender and continue to watch the garlic carefully. Add it in the last 1-2 minutes to avoid burning.
Following these steps will keep your veggies firm and flavorful! Enjoy your cooking!
Easy Garlic Parmesan Zucchini and Squash Medley
Ingredients You’ll Need:
- 2 medium zucchinis, sliced into 1/4-inch thick rounds
- 2 medium yellow summer squash, sliced into 1/4-inch thick rounds
- 1 cup cherry tomatoes or grape tomatoes, halved
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/3 cup grated Parmesan cheese
- Fresh thyme or fresh parsley, chopped, for garnish
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful medley takes about 10 minutes to prepare and another 10 minutes to cook. In just 20 minutes, you’ll have a delicious side dish ready to enjoy!
Step-by-Step Instructions:
1. Heat the Oil:
Start by pouring 3 tablespoons of olive oil into a large skillet. Heat the oil over medium heat until it’s shimmering, but not smoking. This is the perfect time to prepare your vegetables!
2. Sauté the Vegetables:
Once the oil is hot, add the sliced zucchini and yellow squash in a single layer. Cook them for about 3-4 minutes on each side. You’re looking for them to be tender and slightly golden brown. If your skillet gets too crowded, feel free to cook them in batches!
3. Add Garlic:
Near the end of cooking the squash, sprinkle in the minced garlic. Stir it frequently for about 1-2 minutes to release its delightful flavor—just be careful not to burn it!
4. Toss in the Tomatoes:
Next, add the halved cherry or grape tomatoes to the skillet. Cook for an additional 2 minutes until they’re warmed through and start to soften just a bit.
5. Combine with Parmesan:
Now it’s time to add the finishing touch! Remove the skillet from the heat, and sprinkle the grated Parmesan cheese over the vegetable medley. Stir gently until the cheese melts and beautifully coats the veggies.
6. Season and Garnish:
Finally, season your delicious creation with a sprinkle of salt and freshly ground black pepper to taste. Garnish with chopped fresh thyme or parsley for a burst of color and flavor.
This vibrant side dish is perfect alongside grilled meats or as a light vegetarian main. Enjoy warm!
FAQ for Easy Garlic Parmesan Zucchini and Squash Medley
Can I Use Different Types of Squash?
Absolutely! While zucchini and yellow squash are great choices, you can try other varieties like pattypan squash or even butternut squash. Just make sure to slice them evenly for consistent cooking!
What If I Don’t Have Fresh Garlic?
No problem! You can substitute fresh garlic with garlic powder. Use about 1/4 teaspoon, but remember that fresh garlic gives a stronger flavor and aroma!
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 the microwave or on the stovetop over low heat to avoid overcooking the veggies.
Can I Make This Dish Vegan?
Yes! To make this dish vegan, simply omit the Parmesan cheese or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy!
