Summer is the perfect time to indulge in fresh, light, and delicious meals. Zucchini and summer squash are at their peak, and incorporating them into your dishes can add a vibrant and nutritious touch to your summer menu. This Zucchini Summer Squash with Violife Parmesan Cheese is a simple yet flavorful dish that's ready in under 30 minutes. Let's dive in!
Ingredients You'll Need:
- 2 medium zucchinis, sliced into rounds
- 2 medium summer squash, sliced into rounds
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup Violife parmesan cheese
- Fresh parsley or basil for garnish
Instructions:
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Prepare the Vegetables:
- Wash and dry the zucchini and summer squash.
- Slice them into rounds about 1/4 inch thick.
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Sauté the Vegetables:
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant.
- Add the sliced zucchinis and summer squash to the skillet. Season with salt and pepper
- Sauté the vegetables for about 5-7 minutes, gently flipping, until they are tender and slightly browned. Cook in batches to not overcrowd the pan.
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Add the Vegan Parmesan Cheese:
- Sprinkle the vegan parmesan cheese over the sautéed vegetables.
- Stir gently to combine, allowing the cheese to melt slightly and coat the vegetables evenly.
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Serve:
- Transfer the vegetables to a serving dish.
- Garnish with fresh parsley or basil.
- Serve immediately and enjoy!
Try adding other herbs and spices like thyme, rosemary, or red pepper flakes for an extra kick of flavor. A squeeze of fresh lemon on top is great as well. This dish pairs well with pasta, over rice or quinoa, or mixed with leafy greens, cherry tomatoes and a light vinaigrette for a refreshing salad.
