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Garlic Parmesan Zucchini and Squash Medley

Garlic parmesan zucchini and squash medley is a fast, vibrant sauté of golden zucchini and yellow squash rounds tossed with garlic butter and finished with melted parmesan. Ready in 15 minutes, it’s an easy summer squash side dish that tastes bright and garlicky.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 2 2 medium zucchini, sliced into 1/4-inch rounds
yellow squash
  • 2 2 medium yellow squash, sliced into 1/4-inch rounds
butter
  • 3 tbsp butter
garlic
  • 4 4 cloves garlic, minced
red pepper flakes
  • 0.25 tsp red pepper flakes
salt and black pepper
  • salt and black pepper to taste Season to taste.
parmesan cheese
  • 0.33 cup parmesan cheese, grated
fresh parsley or basil
  • 2 tbsp fresh parsley or basil, chopped
lemon juice
  • 1 tbsp fresh lemon juice

Equipment

  • 1 Cast iron skillet

Method
 

Sauté the squash
  1. Melt butter in a large skillet over medium-high heat until fully melted and lightly foaming.
  2. Add zucchini and yellow squash in a single layer and cook undisturbed for 3 minutes, until the bottoms turn golden.
  3. Flip the squash and cook for 2 more minutes, until the second sides develop golden edges.
Garlic finish
  1. Add garlic and red pepper flakes and cook for 30 seconds, stirring just until fragrant.
  2. Season generously with salt and black pepper, then squeeze lemon juice over the top.
  3. Remove from heat and toss with parmesan and fresh parsley until the cheese melts and lightly clings to the vegetables.
Serve
  1. Serve immediately as a side dish while the parmesan is still melted and the squash is hot.

Notes

For the best golden color, keep the squash in a single layer and let it cook undisturbed for the first 3 minutes before flipping. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat to re-warm and lightly re-melt the parmesan. For a dairy-light swap, use a plant-based parmesan-style topping in the same amount.