Garlic Parmesan Zucchini & Squash Medley
Let Me Tell You About This Veggie Medley
So, I have to laugh, because the first time I tried making this garlic parmesan zucchini & squash medley, I absolutely butchered it. Like, the zucchini went all soggy, and my little brother said it looked like something from a sci-fi movie (not a compliment, in case you were wondering). But hey, practice makes—if not perfect—at least edible, right? Now this is the recipe I pull out when I want something colorful on the table but can’t be fussed with fancy stuff. Oh, and the kitchen smells amazing. Even my neighbor—who, honest to goodness, avoids veggies like the plague—said it tempted him to knock at the door. Not that he got any, mind you.
Why This Is Always in My Back Pocket
I make this a lot. Like, way more than I probably should. My family goes crazy for this because, first, it’s cheesy and garlicky (so basically, it’s irresistible), and second, it’s the only way I can get my cousin Sam to eat squash on purpose. I usually whip it up when I’ve got too many zucchinis from the garden or when I’m so tired I can’t think straight. Also, it’s pretty forgiving—if you accidentally overcook the veggies a bit, just call it “rustic.” Works every time.
What You’ll Need (Plus a Few Swaps)
- 2 medium zucchinis (or a giant one, honestly, who’s counting?)
- 2 yellow squash (sometimes I just use all zucchini if that’s what’s left in the fridge)
- 3 cloves garlic, minced (okay, I usually use 4, but you do you)
- 1/4 cup grated parmesan cheese (my grandmother swore by the expensive stuff, but I’ve used the pre-shredded bag when I’m in a pinch—don’t tell her!)
- 2 tbsp olive oil (avocado oil when I’m feeling fancy)
- Salt & black pepper, to taste (I go wild with the pepper, personally)
- Optional: pinch of red pepper flakes or Italian seasoning—sometimes I forget this part, and it’s still good
How to Pull This Together (It’s Really Not Fussy)
- Preheat your oven to 425°F (220°C). Or, if you’re like me and occasionally forget, just do it as you’re slicing the veggies—no big deal.
- Slice the zucchini and squash into thin rounds. I’d say about 1/4 inch thick, but I don’t always measure. If they’re a little thicker, they’ll just be a bit firmer. Also good!
- Toss the sliced veggies in a big bowl with the olive oil, garlic, salt, pepper, and any extra spices you fancy. This is where I usually sneak a bite of raw zucchini—don’t judge, it’s crunchy and fresh.
- Dump everything onto a baking sheet. Try to spread it out in a single layer. Sometimes I cram it all on and a few slices get steamy instead of roasty, but, eh, it’s fine.
- Bake for about 18-20 minutes. You want them tender but not falling apart. A little browning is great. If you see some caramelized bits, you’re winning.
- Take it out, sprinkle the parmesan all over, and then pop the tray back under the broiler for 2-3 minutes. Watch it like a hawk—parmesan goes from golden to burnt in no time. (Ask me how I know!)
- Let it cool for a minute or two because molten cheese hurts. Then serve it up.
If You’re Wondering…
Don’t worry if it looks a bit weird at this stage—mine always does. Zucchini just does its own thing sometimes. Also, if your cheese gets a bit clumpy, just call it “rustic texture.” The taste is still spot-on.
What I’ve Learned (Usually the Hard Way)
- If you slice the veggies too thick, they take ages to cook (and sometimes the edges burn before the middle softens—so, yeah, keep an eye on them).
- Broiler step is not optional. I tried skipping it once. The cheese didn’t melt right and it was just sad.
- Too much olive oil = slightly soggy results. But, too little and it feels a bit dry. So just drizzle ‘til it feels right.
Things I Tried (Not All Worked, Oops)
- Added cherry tomatoes once. Tasted good but made everything a bit watery.
- Used mozzarella instead of parmesan. It was pretty stringy and, honestly, just not the same. Stick to parm for oomph.
- Once I tossed in some crispy bacon. That, I have to admit, was pretty delicious—might do that again on a cheat day.
Stuff You Might Need (But Also, Maybe Not)
- Baking sheet – Mine’s old and warped but still gets the job done. If you only have a big pyrex dish, that’ll work too.
- Sharp knife (or, let’s be real, a slightly dull one and some elbow grease)
- Parchment paper for easy cleanup, but if you’re out, just grease the pan lightly and soldier on.
Keeping Leftovers—If Any!
Let’s be honest, this hardly ever makes it past dinner in my house. But if you do have leftovers, pop them in an airtight container. They’ll last in the fridge for maybe two days, tops. Reheat in the oven for best texture, or just eat cold straight outta the box (I won’t tell). Actually, I think the flavors deepen overnight, so sometimes I hide a bit for myself.
How I Serve This (and a Little Family Quirk)
I usually plop this right in the middle of the table and let everyone dig in. It’s great with roast chicken, or even just some scrambled eggs on the side if you’re keeping it simple. My aunt likes hers with a squeeze of lemon, which sounded weird until I tried it—now I can’t stop. Oh, and sometimes I’ll serve it with crusty bread to mop up the garlicky oil. Totally unnecessary, but so good.
Hard-Earned Tips From the Trenches
- I once tried rushing the slicing step and ended up with weird, uneven pieces. The thinner, the better if you want that nice roasty effect.
- Don’t skip the broiler, seriously. The cheese needs that blast of heat.
- Actually, I find that letting the veggies sit for 10 minutes before serving makes the flavors pop. Try it and see!
FAQ – Stuff I’ve Actually Been Asked
- Can I make this on the stovetop?
- Sure, I’ve tried it in a big frying pan (or skillet, as my Texan cousin calls it). It works, but you don’t get the same crispy bits.
- Can I add more cheese?
- Absolutely, though too much and it gets a bit oily. But, hey, you do you—sometimes more is just… more.
- How do I keep the squash from going mushy?
- Honestly, just don’t overbake them and don’t slice too thin. And if they do get mushy, just say you were going for a “casserole vibe.” Problem solved.
- What kind of parmesan should I use?
- Look, the fancy imported stuff is great. But I’ve used the pre-shredded kind from the store and it’s still delicious. If you want to splurge, go for a chunk and grate it yourself—here’s a handy guide I like.
- Can you freeze it?
- Eh, I wouldn’t. The texture just gets weird (I tried once, and regretted it). Best to just make what you’ll eat fresh.
- Where do you get your veggies?
- Usually at the local farmer’s market—here’s a directory if you want to find one nearby. In a pinch though, grocery store zucchinis do the trick.
One Last (Kind of Random) Thought
Oh, before I forget—every time I make this, I end up humming the same tune from a summer barbecue years ago. No idea why. I guess some recipes just stick with you, in more ways than one.
Ingredients
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
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1Wash and slice the zucchinis and yellow squash into 1/4-inch thick half-moons.
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2Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
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3Add the sliced zucchini and squash to the skillet. Season with salt and black pepper. Cook, stirring occasionally, for 8-10 minutes until the vegetables are tender but not mushy.
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4Remove the skillet from heat and sprinkle the grated parmesan cheese over the vegetables. Toss gently to combine and allow the cheese to melt.
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5Transfer the medley to a serving dish and garnish with chopped fresh parsley. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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