Sauteed Parmesan Zucchini and Yellow Squash
Sauteed Parmesan Zucchini and Yellow Squash is a quick one-pan summer side dish with garlic, onion, tender squash, and a savory Parmesan finish. It is ready in about 5 minutes and pairs especially well with grilled chicken.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 to 3 cloves garlic minced
- 1 white onion chopped or sliced
- 3 small zucchini sliced
- 3 small yellow squash sliced
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Heat the olive oil in a 10-inch sauté pan on the stove for about a minute, taking care not to let it get too hot.
- Add the minced garlic and cook for just a couple of seconds, only until fragrant.
- Add the white onion and cook for another couple of seconds, stirring it around without waiting for it to become fully soft.
- Add the sliced zucchini and yellow squash, then stir everything together so the vegetables are coated in the garlicky olive oil.
- Continue stirring and cooking until the onions are soft and the zucchini and yellow squash are browned and tender, about 5 minutes total, letting the squash touch the hot pan long enough to pick up a little color.
- Take the pan off the heat and toss in the grated Parmesan cheese, then sprinkle with salt and pepper to taste.
- Serve warm, especially alongside grilled chicken.
Notes
Store leftovers in a covered container in the refrigerator for a couple of days. The squash will be softer after chilling and may release moisture; reheat in a skillet over low to medium heat until warmed through, or use the microwave if needed.
Nutrition
Calories: 130kcal
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