In the South, we value side dishes as much as the main course. So much so that dinner at my house is often made up of side dishes. A tradition around here is to get a “meat and three” or a “veggie plate” at many local diners. This Garlic Parmesan Squash Saute recipe has zucchini, yellow squash, onions, and bell peppers, and it’s deliciously simple to make. Including prep time, you can have this on the table in about 20-25 minutes, so it’s super fast, only uses a few ingredients, and is all kinds of tasty. Read on for the recipe!
Preparing Garlic Parmesan Squash Saute
This recipe is super simple. Dice half an onion and half a bell pepper, and cut 1 yellow squash and one zucchini into half moons for every 2 people. That’s pretty simple prep, and it will take only 4 or 5 minutes (sometimes I even cheat and buy the fresh diced onions and peppers at the grocery!)
The main flavor for this recipe is my Garlic Parmesan Flavor Dust. It’s a really amazing flavor and so versatile. It’s perfect on popcorn, wings, shrimp, fish, and just about anything else you can think of. It really flavors this squash dish perfectly.
Cooking Garlic Parmesan Squash Saute
Other than the veggies and Flavor Dust, the only other ingredients are parmesan cheese, olive oil, heavy cream, and Italian breadcrumbs.
Start in a large skillet over medium-high heat; add the oil and veggie mixture. Saute for 5-6 minutes until the veggies are softening and getting translucent, then reduce heat to medium-low. Add the cream, breadcrumbs, and Flavor Dust, and stir until well coated and thickened, about 2-3 minutes. Place in a bowl, and top with shredded parmesan. Delicious!
As always, I hope you enjoy!
Want other side dish recipes? Try my Purple Hull Peas with Bacon and my Easy Garlicky Green Beans recipes!Print
Garlic Parmesan Squash Saute
This super easy and super fast recipe for Garlic Parmesan Squash Saute brings the flavor of squash casserole without the wait. From prepping to serving, you can easily cook this recipe in about 25 minutes.
1 TBS cooking olive oil
2 medium yellow squash, sliced into half moons
2 medium zucchini, sliced into half moons
1/2 medium onion, cut into slivers
1/2 green bell pepper, cut into slivers
1/4 cup heavy cream
1/4 cup Italian breadcrumbs
1.5 TBS Garlic Parmesan Flavor Dust
1 TBS grated parmesan, for garnish
Add olive oil and all vegetables in a large skillet over medium-high heat. Cook for 5-6 minutes, or until softening and turning translucent. Reduce to medium-low heat.
Add flavor dust and mix, then add heavy cream and breadcrumbs and mix. Continue to cook until thickened, about 2-3 more minutes. Remove from heat and serve topped with shredded parmesan.