Description
A quick, flavorful side of sautéed or roasted zucchini and yellow squash with garlic, parmesan, and herbs—perfect for weeknights or summer cookouts.
Ingredients
2 medium zucchini, sliced 1/4-inch
2 medium yellow squash, sliced 1/4-inch
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup freshly grated parmesan
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon kosher salt, to taste
1/4 teaspoon black pepper, to taste
2 tablespoons chopped parsley or basil
1/2 teaspoon lemon zest (optional)
Instructions
1. Pat zucchini and squash dry; slice into even rounds or half-moons.
2. Toss with olive oil, garlic, Italian seasoning, salt, pepper, and red pepper flakes.
3. Sauté method: Heat a large nonstick skillet over medium-high; cook in an even layer 6–8 minutes, stirring once or twice until tender-crisp and lightly browned.
4. Roast method (alternative): Preheat oven to 425°F/220°C; spread on a lined sheet without crowding and roast 12–15 minutes, stirring halfway.
5. Remove from heat; immediately sprinkle parmesan and lemon zest, tossing to melt and coat.
6. Taste and adjust salt and pepper.
7. Transfer to a serving dish; garnish with parsley or basil and serve hot.
- Prep Time: 10 minutes
- Cook Time: 12 minutes