Ingredients
Scale
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1 tablespoon grated Parmesan cheese (optional)
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat.
- Step 2: Add the sliced zucchini and yellow squash to the skillet.
- Step 3: Cook, stirring occasionally, for about 8-10 minutes, or until the vegetables are tender-crisp and lightly browned.
- Step 4: Stir in the garlic powder, onion powder, Italian herbs, salt, and pepper. Cook for another minute to allow the flavors to meld.
- Step 5: Remove from heat and sprinkle with grated Parmesan cheese, if desired. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the sautéed vegetables gently in a skillet over medium-low heat with a splash of water to prevent drying.
- Serve this vibrant side dish alongside grilled chicken or fish for a light and flavorful meal.
- Don't overcrowd the pan; sauté in batches if needed to ensure the vegetables brown nicely rather than steam.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American