Sauteed Parmesan Zucchini & Yellow Squash
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2-3 cloves garlic, minced
- 1 white onion, chopped
- 3 small zucchini, sliced
- 3 small yellow squash, sliced
- 1/4 cup grated Parmesan cheese
- Salt & pepper, to taste
Directions:
- Heat the Oil:
- Heat olive oil in a 10″ sauté pan over medium heat. Add the minced garlic and cook for a few seconds until fragrant.
- Cook the Vegetables:
- Add the chopped onion to the pan and cook for a few seconds.
- Add the sliced zucchini and yellow squash to the pan. Stir and cook until the onions are soft and the squash is lightly browned.
- Finish with Cheese:
- Remove the pan from the heat. Toss in the Parmesan cheese and season with salt and pepper.
- Serve:
- This dish makes a great side for grilled chicken or can stand alone as a light and healthy meal.
Prep Time: 10 minutes | Cooking Time: 5 minutes | Total Time: 15 minutes
Servings: 4 servings
Most Popular Questions and Answers:
- Can I use other types of cheese instead of Parmesan?
- While Parmesan cheese adds a distinctive flavor, you can experiment with other cheeses like feta or shredded mozzarella for a different taste.
- Can I skip the garlic?
- Garlic adds flavor to the dish, but if you prefer, you can omit it or substitute with garlic powder.
- How do I prevent the squash from becoming mushy?
- Be careful not to overcook the squash. Cook until it’s tender but still has a slight bite to it to maintain its texture.
- Can I use frozen squash?
- Fresh squash works best for this recipe as frozen squash may release excess moisture and change the texture.
- Can I add other vegetables?
- Absolutely! Feel free to add bell peppers, cherry tomatoes, or mushrooms for additional flavor and color.
- Can I make this dish ahead of time?
- While it’s best served fresh, you can prepare the ingredients ahead of time and sauté them just before serving.
- Is this dish suitable for vegetarians?
- Yes, this dish is vegetarian-friendly.
- How can I make it more filling?
- You can serve this dish over cooked quinoa or brown rice to make it more substantial.
- Can I use dried herbs instead of fresh?
- Yes, dried herbs can be used as a substitute, but adjust the quantities as they are more concentrated than fresh herbs.
- How long will leftovers last?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Can I grill the vegetables instead of sautéing them?
- Absolutely! Grilling adds a smoky flavor to the vegetables, enhancing the overall taste of the dish.
- Is this recipe gluten-free?
- Yes, this recipe is naturally gluten-free.
- Can I use other types of onions?
- Yes, you can use red onions or shallots for a different flavor profile.
- Can I use seasoned salt instead of regular salt?
- Yes, seasoned salt can add an extra layer of flavor to the dish.
- Can I use vegetable oil instead of olive oil?
- Olive oil adds flavor, but vegetable oil can be used as a substitute if needed.
- Can I freeze leftovers?
- While the texture may change slightly, you can freeze leftovers for up to a month. Thaw in the refrigerator before reheating.
- Can I use this as a topping for pasta?
- Yes, this sautéed squash and zucchini mix can be served over cooked pasta for a simple and delicious meal.
- Can I add protein to this dish?
- Absolutely! Grilled shrimp, chicken, or tofu can be added for extra protein.
- Can I use this as a filling for wraps or sandwiches?
- Yes, this savory vegetable mix can be used as a filling for wraps, sandwiches, or quesadillas.
- Can I add herbs like basil or parsley for freshness?
- Yes, chopped fresh herbs can be added just before serving for a burst of freshness and color.
To achieve the perfect Sauteed Parmesan Zucchini, consider these secrets:
- Fresh Zucchini: Choose fresh zucchinis that are firm and free from blemishes for the best flavor and texture.
- Even Slicing: Ensure uniform slicing of the zucchini to ensure even cooking.
- Hot Pan: Preheat your skillet or sauté pan over medium-high heat before adding the zucchini. A hot pan helps to quickly sear the zucchini, locking in flavor and preventing it from becoming soggy.
- Dry Zucchini: Pat the sliced zucchini dry with a paper towel before cooking to remove excess moisture. This prevents the zucchini from steaming instead of sautéing, resulting in a better texture.
- Garlic Infusion: Infuse the olive oil with minced garlic before adding the zucchini to impart a subtle garlic flavor throughout the dish.
- Seasoning: Season the zucchini with salt and pepper to taste while sautéing to enhance its natural flavors.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor. Sprinkle it over the zucchini just before serving to add a savory umami kick.
- Don’t Overcrowd the Pan: Avoid overcrowding the pan, as this can lead to steaming instead of sautéing. Cook the zucchini in batches if necessary to ensure even cooking.
- High Heat: Sauté the zucchini over high heat for a short period to achieve a golden-brown exterior while maintaining a tender interior.
- Quick Cooking: Zucchini cooks quickly, so keep a close eye on it to prevent overcooking. It should be tender but still slightly crisp.
- Minimal Stirring: Resist the urge to constantly stir the zucchini while cooking. Allow it to develop a golden crust on one side before flipping to the other side.
- Fresh Herbs: Garnish the sautéed zucchini with fresh herbs like parsley or basil just before serving for a burst