A bright and easy summer skillet recipe featuring fresh zucchini, yellow squash, garlic, lemon, and Parmesan for a flavorful side or light main dish.

Scale

2 medium zucchini, sliced 1/4-inch thick

2 medium yellow squash, sliced 1/4-inch thick

3 cloves garlic, minced

2 tbsp olive oil

1 lemon, zested and juiced

1/4 cup grated Parmesan cheese

salt and pepper to taste

1. Rinse and dry the zucchini and yellow squash, then slice into 1/4-inch rounds.

2. Heat olive oil in a cast iron or heavy skillet over medium-high heat until shimmering.

3. Add minced garlic and sauté for 30 seconds, stirring constantly to avoid burning.

4. Add zucchini and squash slices in a single layer, cook 6 to 8 minutes, stirring occasionally, until tender-crisp and lightly browned.

5. Sprinkle lemon zest and pour lemon juice over the vegetables, tossing to coat evenly.

6. Season with salt, pepper, and optional red pepper flakes to taste.

7. Remove skillet from heat and sprinkle grated Parmesan over the vegetables, tossing gently to melt.

8. Serve warm directly from the skillet or transfer to a serving dish.

Keywords: lemon garlic skillet, zucchini squash, summer side dish, parmesan vegetables, one pan meal, fresh summer recipe, easy weeknight dinner