Zucchini and Yellow Squash from the garden are the best! I got to eat some from my dad’s garden this summer while we were on vacation, and it made me so happy. This Sauteed Zucchini and Yellow Squash with Garlic and Parmesan recipe is a flavorful side dish to complement a main dish like these Easy Oven Baked Parmesan Pork Chops.
Even if you don’t have a garden to pick your zucchini and yellow squash out of, you will love this dish.
More Delicious Sides
- Creamy Crouton Summer Salad
- Maple Balsamic Roasted Carrots
- Snickers Apple Salad
- Classic Broccoli Salad Recipe
- Baked Carrot and Potato Fries
- Zucchini Cheese Bake
When I was living in California as a missionary for my church, I had the opportunity to eat dinner in a lot of different homes. One home that I ate at left a lasting impression. They served sauteed summer vegetables that had been cooked with garlic and sprinkled with Parmesan cheese. It was DELICIOUS!
I had never had anything like it. Now it is one of my favorite ways to cook up zucchini and yellow squash. The best part is that it doesn’t really require any extra work. I could eat the whole pan myself. YUM!
HOW TO MAKE SAUTEED ZUCCHINI AND YELLOW SQUASH WITH GARLIC AND PARMESAN
- Heat butter and oil in a large saute pan.
- Add zucchini, yellow squash, and garlic.
- Generously salt and pepper everything.
- Saute, stirring regularly, until veggies are tender.
- When veggies are tender, remove from heat.
- Drizzle with fresh lemon juice and then sprinkle with Parmesan cheese.
- Stir until well combined.
- Serve while still warm and fresh.
- Absolutely delicious!!!
Best tips for Making Sauteed Zucchini and Yellow Squash with Garlic and Parmesan
- For best flavor, use fresh-squeezed lemon juice.
- Serve while still warm and fresh.
Serve with these dishes
- 2 medium zucchinis, washed and thinly sliced (3½ cups)
- 2 medium yellow squash, washed and thinly sliced (3½ cups)
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves of garlic, crushed
- ⅓ cup Parmesan cheese, fresh or packaged
- ¼ of a lemon, juiced (approx. 1 tbsp fresh lemon juice)
- Salt and Pepper to taste
- Heat butter and oil in a large saute pan.
- Add zucchini, yellow squash, and garlic.
- Generously salt and pepper everything.
- Saute, stirring regularly, until veggies are tender.
- When veggies are tender, remove from heat.
- Drizzle with fresh lemon juice and then sprinkle with Parmesan cheese.
- Stir until well combined.
- Serve while still warm and fresh.
- Absolutely delicious!!!
This was very very good.
This was delicious! Thank you!!
So glad you liked it Cathy, we love it too.
Made
The zucchini recipe and added linguine to it with bit of wine
Yum
Awesome, Awesome, Awesome!! Really loved this dish and I am going to make this for a Thanksgiving side dish! Thanks so much for sharing!
So glad you liked it Jennifer. It will be perfect for Thanksgiving.
This was really good! I enjoyed it. Any recommended substitute for parmesan?
You could melt some cheddar or mozzarella on top at the end instead of Parmesan.
I was looking for a veggie dish I could have in place of lunch since I had the ingredients on hand, and found your recipe. This was ABSOLUTELY DELICIOUS!!!!! I think I will be having this dish a few times a week, so thanks for sharing!!! 🙂
Awesome Nayisha! I love it too, such amazing flavor and so easy to make. TOTAL WINNER!
Made it for my husband tonight. It was great
Great, so glad you liked it!
This was a big hit! Very simple and yummy!!
So glad you liked it Susan!
Very good! Made this a few days ago. My boyfriend said it’s still great heated up also!!
So glad you and your boyfriend liked it Victoria! I was just thinking about this recipe! Our little zucchini plant just got some blossoms and I can’t wait for the zucchini to be ready so we can make this. One of our favorite ways to cook it up!
I absolutely feel in love with this recipe!😍😍 So easy to make!
Yay! That makes me so happy Noemi! I’m in love with it too. I have another zucchini recipe you would love. It’s even easier! 🙂 https://reallifedinner.com/zucchini-cheese-bake/
I love missionaries,have fed a few in my time,Beaver Utah
Awesome!
Made as a side for dinner tonight and it was delish – thanks for sharing!!!
You’re welcome and thank you for your review!
Any idea the nutritional macros?
I am sorry Michelina, i don’t have any idea.
This is an outstanding recipe. I made it about a month ago for a little get together and it was eaten before the meat was done cooking. I made two slightly different additions to the recipe…. I doubled the parmesean and I added French fried onions on top for a little crunch.
Isn’t it delicious! I love the idea of adding french fried onions on top! YUM!
Is it grated or shredded parm?
Hi Haley, either will work, I use whatever I have on hand which is grated most of the time.
Thanks so much for sharing.. it’s the end of july and my garden got off to a slow start and I had a few in my garden wanted to use up.. I added 1/2 white onion, three cloves of garlic, we love garlic in this house, used a light Italian herb flavored olive oil, topped with lemon juice as directed and used 1/2 of grated parm(kraft)!! was so delicious my nine-year-old and 13-year-old devoured it .. served it along turkey sliders .. mmm
Made this for dinner and it was delicious! Thanks for sharing!
Made this for dinner tonight and it was delicious! Thanks for sharing!
Awesome! I’m so glad you liked it. Definitely one of my favorites!
I love this side dish. I’ve made it several times this month.
Yay! The flavor combo is just so yummy! We make it often too!
We make this all the time in the summer with all of the garden fresh squash and zucchini. Absolutely yummy. #julygiveaway