| Was able to get quite a bit from the wholesale market and ......
non-Mexican side dish using zucchini and squash (calabacitas) that pairs well with roast beef is a simple Garlic Parmesan Zucchini and Squash Sauté with tomatoes and Italian herbs. This recipe avoids corn and typical Mexican spices, offering a complementary, savory flavor profile.
Garlic Parmesan Zucchini and Squash Sauté
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4-6
Ingredients
2 medium zucchinis, sliced into rounds or diced
2 medium yellow squashes, sliced into rounds or diced
1 tablespoon olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 medium tomatoes, diced (fresh or canned stewed tomatoes work well)
1 teaspoon Italian seasoning (a blend of basil, oregano, etc.)
Salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese (plus more for garnish)
Fresh parsley or basil, chopped, for garnish (optional)
Instructions
Sauté chopped onion in olive oil until softened.
Add minced garlic and cook briefly until fragrant.
Stir in sliced zucchinis and yellow squash and sauté until tender-crisp.
Add diced tomatoes and Italian seasoning, cooking until softened and flavors combine. Season with salt and pepper.
Remove from heat and stir in grated Parmesan cheese.
Garnish with fresh herbs and additional Parmesan before serving warm.
This sauté offers a light and fresh side that pairs well with roast beef.
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