Go Back
–+ servings
Garlic Parmesan Zucchini & Squash

Garlic Parmesan Zucchini & Squash: A Savory Twist on Veggies

Garlic Parmesan Zucchini & Squash is a delicious medley of vegetables, quick to prepare, and perfect for any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner Ideas
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Medley
  • 2 medium zucchinis sliced into half-moons
  • 2 medium yellow squash sliced into half-moons
  • 3 tablespoons olive oil for sautéing
  • 3 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley

Equipment

  • Skillet
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Wash the zucchinis and yellow squash under cool water. Slice them into ¼-inch thick half-moons.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
  3. Add zucchini and yellow squash slices to the skillet. Season with salt and black pepper. Cook for 8-10 minutes, stirring occasionally.
  4. Remove from heat and sprinkle grated Parmesan cheese over the sautéed vegetables. Toss gently to coat.
  5. Transfer to a serving dish and sprinkle chopped parsley on top. Serve warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 200mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 1mg

Notes

Perfect paired with roasted chicken or fish. Leftovers can be stored in an airtight container for up to 2 days.

Tried this recipe?

Let us know how it was!