Ingredients:
- 2 medium zucchinis, sliced
- 2 medium yellow squashes, sliced
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for added spice
- Optional: freshly grated Parmesan cheese for garnish
Instructions:
- Prepare the vegetables: Wash the zucchinis and yellow squashes thoroughly under cold running water. Trim the ends, and slice them into thin rounds. If the zucchinis and squashes are too large, you can halve or quarter the rounds for a more bite-sized sauté.
- Heat the olive oil: In a large skillet or frying pan, heat the olive oil over medium-high heat.
- Sauté the garlic: Once the oil is hot, add the minced garlic to the pan. Sauté for about 30 seconds or until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Add the sliced zucchini and yellow squash: Add the sliced zucchinis and yellow squashes to the pan. Toss them in the garlic-infused oil, ensuring they are evenly coated.
- Sauté the vegetables: Cook the zucchinis and yellow squashes for about 5-7 minutes or until they become tender and slightly browned. You can stir occasionally to prevent sticking and to cook them evenly.
- Season to taste: Season the sautéed vegetables with salt and pepper to your liking. If you enjoy some heat, sprinkle in some red pepper flakes as well.
- Serve and garnish: Once the zucchinis and yellow squashes are cooked to your desired doneness, remove the pan from the heat. You can garnish the dish with some freshly grated Parmesan cheese for added flavor and presentation.
- Enjoy: Serve the sautéed zucchini and yellow squash with garlic and olive oil as a side dish alongside your favorite main course. It pairs well with grilled meats, chicken, fish, or even as a topping for pasta or rice.
This recipe is quick, easy, and a fantastic way to showcase the natural flavors of zucchini and yellow squash with the aromatic touch of garlic and the richness of olive oil. Enjoy!