Sautéed Zucchini and Yellow Squash with Garlic and Parmesan

Name: Sautéed Zucchini and Yellow Squash with Garlic and Parmesan
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (2 small) (340 g) zucchini, ends trimmed, cut into ½-inch (1.25 cm) thick half-moons; 12 oz (2 small) (340 g) yellow summer squash, ends trimmed, cut into ½-inch (1.25 cm) thick half-moons; ¾ tsp (3 g) kosher salt, divided: ½ tsp for salting the squash, ¼ tsp for finishing, plus more to taste; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (14 g) unsalted butter; 3 medium (12 g) garlic cloves, thinly sliced; black pepper, freshly ground, to taste; ¼ tsp (½ g) red pepper flakes (optional); 1 tbsp (15 ml) lemon, freshly squeezed juice (from about ½ lemon); ½ cup (40 g) Parmigiano-Reggiano, finely grated; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Golden-edged coins of zucchini and yellow squash, seared in a hot skillet so they stay tender-crisp instead of soggy, then finished with garlic, lemon, and nutty Parmesan. A fast, flexible summer side.

Prep: 12 min
Cook: 10 min
Wait: 10 min
Total: 32 min
Makes: About 4 cups (4 side-dish servings)

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Ingredients

4 servings

12 oz (2 small) (340 g) zucchini, ends trimmed, cut into ½-inch (1.25 cm) thick half-moons
12 oz (2 small) (340 g) yellow summer squash, ends trimmed, cut into ½-inch (1.25 cm) thick half-moons
¾ tsp (3 g) kosher salt, divided: ½ tsp for salting the squash, ¼ tsp for finishing, plus more to taste
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (14 g) unsalted butter
3 medium (12 g) garlic cloves, thinly sliced
black pepper, freshly ground, to taste
¼ tsp (0.5 g) red pepper flakes (optional)
1 tbsp (15 ml) lemon, freshly squeezed juice (from about ½ lemon)
½ cup (40 g) Parmigiano-Reggiano, finely grated
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (6)

12-inch (30 cm) heavy skillet, preferably stainless steel or cast iron
Chef's knife and cutting board
Colander or rack set over a plate
Clean kitchen towel or paper towels
Wooden spoon or spatula
Microplane or box grater

Steps

Before you start

Choose small to medium squash (6–8 oz / 170–225 g each); they have fewer seeds and less water than large ones.
Salting the squash for 10 minutes draws out moisture so it browns rather than steams; plan for that wait.
Grate the Parmesan and slice the garlic before you start, because the cooking moves quickly.
Use a 12-inch (30 cm) skillet so the squash sits in a single layer; cook in two batches if your pan is smaller.

1
Salt the squash
- Put the zucchini and yellow squash half-moons in a colander set over a plate or the sink.
- Toss with ½ teaspoon of the kosher salt and spread out.
- Let stand for 10 minutes while you prep the remaining ingredients.
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Ready when: Beads of moisture are visible on the surface of the squash
Tip: Don't salt longer than 15 minutes or the squash can turn overly soft and salty.
2
Dry the squash
- Spread the squash on a clean kitchen towel or several layers of paper towels.
- Press firmly with another towel to blot off all the surface moisture.
- Do not rinse.
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Ready when: Pieces feel dry to the touch, not slick or wet
Tip: Dry squash sears; wet squash steams and turns mushy.
3
Prep aromatics
- Slice the garlic thinly, grate the Parmesan, squeeze the lemon juice, and chop the parsley if using.
- Keep everything within reach of the stove.
4
Heat the pan
- Set a 12-inch (30 cm) skillet over medium-high heat for 2 minutes.
- Add the olive oil and butter and swirl until the butter melts and the foam begins to subside.
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Ready when: The oil shimmers and a squash piece sizzles immediately when added
Tip: If the butter browns quickly or smokes, lower the heat slightly.
5
Sear the squash
- Add all the squash in a single layer (work in two batches if it doesn't fit without piling up).
- Cook undisturbed for 3 minutes, then stir and spread out again.
- Continue cooking, stirring only every minute or so, for 3 to 4 minutes more.
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Ready when: Edges are golden brown and the squash is tender-crisp when pierced with a fork
Tip: Resist stirring constantly; contact with the hot pan is what creates browning.
6
Add garlic
- Push the squash to the sides, reduce the heat to medium, and add the garlic and red pepper flakes (if using) to the center.
- Stir for 30 seconds, then toss into the squash.
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Ready when: Garlic smells fragrant and is pale golden, not dark brown
Tip: Garlic burns fast and turns bitter; add it only at the end.
7
Season and finish
- Remove the pan from the heat.
- Stir in the lemon juice, the remaining ¼ teaspoon salt, and several grinds of black pepper.
- Sprinkle with the Parmesan and parsley and toss for 15 seconds until the cheese begins to melt onto the squash.
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Ready when: Cheese is lightly melted and clinging to the squash; taste and add salt if needed
Tip: Parmesan is salty, so taste before adding more salt.
8
Serve right away
- Transfer to a warm serving dish and serve immediately while the edges are still crisp.
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Tip: Squash softens as it sits, so serve within 10 minutes of cooking.

Good to know

Tips

Cut all pieces to the same thickness so they cook evenly.
A crowded pan traps steam; use two batches rather than overfilling the skillet.
Wait to add the lemon juice until the end so the squash keeps its color and texture.
Add a handful of halved cherry tomatoes with the garlic for extra sweetness.

Make ahead

"Slice the squash up to 1 day ahead and refrigerate in an airtight container. Salt and dry just before cooking. Best cooked and served fresh."

Storage & reheating

"Room temperature: up to 1 hour. Refrigerator: airtight container up to 3 days. Freezer: not recommended, as the texture becomes watery. Reheat in a hot skillet over medium-high heat for 2 to 3 minutes; avoid the microwave, which makes it soggy."

Substitutions

Parmigiano-Reggiano → Pecorino Romano. Sharper and saltier; use 6 tablespoons (30 g) and reduce the finishing salt.
unsalted butter → additional olive oil. Use 1 more tablespoon (15 ml) for a dairy-free version, omitting the Parmesan or using a vegan alternative.
lemon → white wine vinegar. Use 1 teaspoon (5 ml) for similar brightness.
fresh flat-leaf parsley → fresh basil or thyme leaves. Use torn basil or 1 teaspoon thyme leaves for a different herb note.