How do you keep zucchini and squash from getting mushy?

To prevent mushiness, cook the sliced vegetables over medium heat for 8 to 10 minutes until they are tender yet crisp, checking doneness at the 6 to 7 minute mark. Avoid overcrowding the skillet, and consider salting the sliced squash beforehand to draw out excess moisture, then patting them dry before cooking.

What cheese goes best with zucchini and squash?

Freshly grated Parmesan cheese is the best choice for this recipe, as it melts smoothly and provides a savory, nutty flavor. Pre-shredded cheese contains anti-caking agents that can result in a gritty texture, so grating a block of Parmigiano-Reggiano directly over the hot vegetables yields the best results.

Can you freeze cooked zucchini and squash?

Cooked zucchini and squash can be frozen for up to two months, though the high water content may cause the vegetables to become soft upon thawing. For best texture, thaw the medley overnight in the refrigerator and reheat gently in a skillet rather than a microwave.

How long to saute zucchini and squash?

Sauté the sliced zucchini and yellow squash in a large skillet over medium heat for 8 to 10 minutes until tender yet crisp. The garlic should be sautéed for about 1 minute before adding the vegetables to ensure it becomes fragrant without browning.

Garlic Parmesan Zucchini Squash Recipe: A Quick Savory Side

Ingredients

Scale

For the Medley
2 medium Zucchinis, sliced into half-moons
2 medium Yellow Squash, sliced into half-moons
3 tablespoons Olive Oil, for sautéing
3 cloves Garlic, minced
½ teaspoon Salt
¼ teaspoon Black Pepper

For the Topping
½ cup Parmesan Cheese, grated
2 tablespoons Fresh Parsley, chopped

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Instructions

Method
1-Wash zucchinis and yellow squash under cool: Wash zucchinis and yellow squash under cool water. Slice into ¼-inch thick half-moons. Set aside.
2-Heat olive oil in a large skillet: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3-Add sliced zucchini and yellow squash to: Add sliced zucchini and yellow squash to the skillet. Season with salt and pepper. Cook for 8-10 minutes until tender yet crisp.
4-Remove from heat and sprinkle grated parmesan: Remove from heat and sprinkle grated parmesan cheese over the vegetables. Toss gently to combine.
5-Transfer to a serving dish and garnish: Transfer to a serving dish and garnish with chopped fresh parsley. Serve warm.

Last Step:

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Prep Time: 15 min
Cook Time: 15 min
Method: stovetop

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 2g
Sodium: 200mg
Fat: 14g
Saturated Fat: 3g
Carbohydrates: 6g
Fiber: 2g
Protein: 4g
Cholesterol: 9mg