<body><div>Fresh from the garden, this Skillet Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe is the perfect back-to-school meal. With garden veggies flourishing more than the weeds in Arkansas right now, it’s a great way to use up your summer bounty. Whether you’re harvesting from your own garden or receiving a surplus from friends and family, this dish is a must-try. You likely won’t need to visit the grocery store—just grab a few pantry staples and your fresh veggies to whip up this easy and delicious side. Serve it straight from the skillet or in a beautiful dish to impress your guests.Easy Peasy Pleasy Tips<ul><li>The seasoning in this recipe is delicious, but if you don’t have Italian seasoning, use your favorite combo. Zucchini and Squash are the perfect vegetables to take on all the different seasoning flavors.</li><li>I use a grater to shred a block of Parmesan cheese. For a quicker fix, grab some pre-shredded or shaved Parmesan cheese.</li><li>This side dish can be served right from the skillet for less cleanup on busy weeknights. Having guests over? Toss and serve in a pretty bowl or casserole dish.</li></ul>More easy ideas to use up those garden veggies!<figure><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2WNJpG_0v7sdxD800" alt="https://img.particlenews.com/image.php?url=2WNJpG_0v7sdxD800" width="683" height="1024" ></figure><h2>Skillet Garlic-Parmesan Zucchini Squash and Tomatoes</h2>Ingredients<ul><li>1 tablespoon olive oil</li><li>1 tablespoon butter</li><li>12 ounces zucchini (about 2 medium) diced into 1/2-inch pieces</li><li>12 ounces squash (about 2 medium) diced into 1/2-inch pieces</li><li>1 1/2 cups grape tomatoes</li><li>3/4 teaspoon Italian seasoning</li><li>3/4 teaspoon garlic powder</li><li>1/2 cup finely shredded Parmesan cheese</li><li>Salt and pepper to taste</li></ul>DirectionsHeat olive oil and butter in a 12-inch non-stick skillet over medium-high heat. Add in zucchini and squash and sauté for 2 minutes. Add in tomatoes, then sprinkle with Italian seasoning, garlic powder, salt and pepper to taste. Continue to sauté, tossing occasionally, until squash is tender, and tomatoes are beginning to burst, about 3-5 minutes longer. Sprinkle in half the Parmesan and toss, then sprinkle remaining Parmesan over top and serve warm.Thank you to Kimberly Lassiter for this amazing Skillet Garlic-Parmesan Zucchini Squash and Tomatoes Recipe. There are over 800 recipes in the “What’s Cookin’ at First Security Vol. 2,” all submitted by employees and customers. Proceeds from the sales go to the Arkansas Hunger Relief Alliance to help feed people across the state. You can purchase the cookbooks for $20 at any First Security Bank location.For more recipes from the cookbook, click here.</div></body>

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Skillet Garlic-Parmesan Zucchini Squash and Tomatoes

Fresh from the garden, this Skillet Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe is the perfect back-to-school meal. With garden veggies flourishing more than the weeds in Arkansas right now, it’s a great way to use up your summer bounty. Whether you’re harvesting from your own garden or receiving a surplus from friends and family, this dish is a must-try. You likely won’t need to visit the grocery store—just grab a few pantry staples and your fresh veggies to whip up this easy and delicious side. Serve it straight from the skillet or in a beautiful dish to impress your guests.

Skillet Garlic-Parmesan Zucchini Squash and Tomatoes

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