This Garlic Parmesan Zucchini and Squash Medley is a vibrant dish packed with flavor! Fresh zucchini and squash are tossed with garlic and topped with cheesy goodness to make your taste buds dance.
It’s so easy to whip up, you’ll want to make it again and again. I love serving it alongside grilled chicken or just snacking on it as a tasty treat. Who doesn’t love a good veggie party? 🎉
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key here for its mild taste and nice texture. If you can’t find zucchini, try using cucumber, but be aware it will have a different texture.
Yellow Squash: Similar to zucchini, yellow squash adds color and a slightly sweeter flavor. You can substitute with more zucchini or even try with eggplant for a unique twist!
Garlic: Fresh garlic delivers the best flavor. If you’re in a pinch, garlic powder works too—just use about 1 teaspoon instead of fresh.
Parmesan Cheese: I love the nuttiness of Parmesan, but if you’re looking for a dairy-free option, nutritional yeast is a great substitute. It adds a cheesy flavor without the dairy!
How Do I Prevent the Vegetables from Becoming Soggy?
A common challenge when cooking zucchini and squash is avoiding a mushy result. Here’s how to keep them crisp:
- Cook on medium-high heat to help evaporate moisture quickly.
- Avoid overcrowding the skillet; it’s better to work in batches if necessary.
- Slice the vegetables evenly for uniform cooking—you want those half-moons to be the same thickness!
- Don’t overcook! Stir occasionally and stop when they’re just tender with a bit of crunch left.
With these tips, you’ll get a perfectly vibrant and tasty Garlic Parmesan Zucchini and Squash Medley every time!
Garlic Parmesan Zucchini and Squash Medley
Ingredients You’ll Need:
For the Vegetable Medley:
- 2 medium zucchini, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
For the Topping:
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This delightful Garlic Parmesan Zucchini and Squash Medley will take about 10 minutes to prepare and 10 minutes to cook, making the total time around 20 minutes from start to finish. Perfect for a quick side dish during a busy weeknight dinner!
Step-by-Step Instructions:
1. Heat the Olive Oil:
Start by pouring the olive oil into a large skillet and place it over medium heat. Allow the oil to warm up for a minute or two.
2. Sauté the Garlic:
Add the minced garlic to the skillet and sauté for about 30 seconds, or until it becomes fragrant. Keep a close eye on it; you don’t want it to burn or turn brown!
3. Add the Zucchini and Squash:
Next, toss in the sliced zucchini and yellow squash. Stir everything together so the vegetables are coated with that garlicky oil. It smells amazing already!
4. Season the Veggies:
Sprinkle in the salt, black pepper, and red pepper flakes if you’re using them. Stir well to combine the seasonings with the vegetables.
5. Cook Until Tender:
Allow the mixture to cook for about 5-7 minutes. Stir occasionally until the zucchini and squash are tender but still have a little crunch. We want them to be deliciously vibrant!
6. Add the Parmesan Cheese:
Once the veggies are cooked, take the skillet off the heat and sprinkle the grated Parmesan over them. Gently toss everything together, so the cheese melts slightly and mingles with the vegetables.
7. Garnish and Serve:
If you like, sprinkle fresh parsley on top for a pop of color and freshness. Serve your warm Garlic Parmesan Zucchini and Squash Medley as a delightful side dish, and enjoy!
Bon appétit! This dish is not only quick and simple but also packs a punch of flavor that everyone will love!
FAQ about Garlic Parmesan Zucchini and Squash Medley
Can I Use Different Vegetables in This Medley?
Absolutely! Feel free to mix in other veggies like bell peppers, mushrooms, or even asparagus. Just be aware that cooking times may vary, so adjust accordingly for tenderness.
How Do I Store Leftover Garlic Parmesan Zucchini and Squash?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Dairy-Free?
Yes! You can easily make this dish dairy-free by omitting the Parmesan cheese or substituting it with nutritional yeast, which adds a cheesy flavor without the dairy!
What Can I Serve This Medley With?
This dish pairs wonderfully with grilled chicken, fish, or tofu for a complete meal. It’s also great served over pasta or rice, letting those delicious flavors soak in!
