During the summer, yellow squash and zucchini grow in abundance! Instead of just roasting these veggies, try this new recipe. When you see yellow squash overtaking your garden or notice grocery store produce aisles laden with zucchini, this new flavorful recipe will be hard to pass up.
First, wash, dry, and slice the yellow squash. For this recipe, I suggest slicing each squash into quarters lengthwise, and then into bite-sized pieces. (While round slices will work, they don’t quite crisp up as well.)
Drizzle a few tablespoons of extra virgin olive oil into a skillet over medium-high heat. Once heated, add the yellow squash chunks and stir to coat them in the oil. Cook for 15 minutes, stirring every 5 minutes so they have time to thoroughly brown on each side. (Plus it keeps your hands free to chop and stir and sprinkle other dishes at the same time!)
After 15 minutes the yellow squash should be tender on the inside and slightly crispy on the browned outside. Turn the heat down to low and sprinkle dried garlic powder, salt, and finely shredded Parmesan cheese on top. Stir and let sit on low for 5 minutes.
These garlic Parmesan yellow squash bites are so delicious that you’ll go back for seconds! And, as I discovered by doing that very thing, they still taste yummy at room temperature.
- 2-3 medium yellow squash
- 2 Tbsp extra virgin olive oil
- ¼ cup finely grated Parmesan cheese
- ½ tsp granulated garlic powder
- Heat the olive oil in a skillet over medium-high heat.
- Slice the yellow squash into quarters lengthwise, and then into bite sized chunks. Add to skillet and stir to coat with oil.
- Cook for 15 minutes, only stirring every 5 minutes so that the yellow squash begins to brown.
- Turn the heat to low. Sprinkle the Parmesan cheese, garlic powder, and salt. Stir, and let sit for 5 minutes. Serve immediately.