The perfect summer recipe, this Sautéed Zucchini and Yellow Squash with Herbed Parmesan is a fresh, light, savory, and easy side dish. Use whatever yellow squash and zucchini you can find and enjoy. Yellow crookneck squash, zucchini, and yellow patty squash all work
7-8cupsfresh yellow squash and zucchini; cut into ¼-inch pieces
2garlic clovesdiced
½teaspoonsalt + additional salt to taste
freshly cracked pepper
1tablespoonunsalted butter
⅓cupshredded parmesan cheese
3tablespoonsminced parsley
Instructions
Heat the olive oil over medium-high heat in a large sauté pan. Add in the squash and sauté, stirring frequently, for 7-9 minutes, or until squash is golden brown and tender.
Add the minced garlic to the veggies and sauté 1-2 minutes, stirring continually, or until fragrant but not burned.
Reduce the heat to low. Add the butter to the vegetables and stir until melted. Season the squash with salt and pepper and sprinkle with parmesan cheese and parsley. Serve hot!
Notes
Leftovers keep covered in the refrigerator for 4-5 days. They do not freeze well.
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