Sautéed zucchini and yellow squash with garlic and Parmesan cheese is one of the absolute easiest ways ever to enjoy your abundant crop of summer squash! These are two of my favorite veggies, and they are absolutely delicious when pan-fried with garlic and then tossed in Parmesan! Your entire family will enjoy this healthy, easy side dish.
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Instructions
Heat a large skillet or frying pan and olive oil over medium high heat. Add garlic, zucchini, and yellow squash.
Season with salt and pepper, toss to combine. Continue to cook over medium high heat, stirring frequently, until the zucchini and squash reach your desired level of tenderness.
Once done, remove the zucchini and squash from heat and squeeze the lemon juice over. Sprinkle Parmesan cheese, then stir until well coated.
Serve immediately.
Notes
Select 2 medium or 3 smaller zucchini and the same with the yellow squash. You will want roughly six cups total of sliced squash for the recipe.
Thin slices will have an approximate cook time of 6 minutes, depending on how tender you like your squash. If you want thicker slices, the cooking time should be roughly 10 minutes for fork-tender zucchini.
To store: Place your sauteed zucchini and yellow squash into an airtight container in the fridge for up to 4 days. I don't recommend freezing it.
To reheat: Heat your zucchini and squash with some olive oil in a skillet that has been heated to medium-high heat. Toss thoroughly until heated through.