Zucchini Summer Squash with Violife Parmesan Cheese

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 


  1. Prepare the Vegetables:

    • Wash and dry the zucchini and summer squash.
    • Slice them into rounds about 1/4 inch thick.

  2. 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.

  3. 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.

  4. 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. 

Enjoy! 🌱

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