Parmesan Vegetable Toss
Elevate your side dish game with this crave-worthy Parmesan Vegetable Toss! Bursting with vibrant zucchini, yellow squash, crisp broccoli florets, and sweet baby carrots, this recipe pairs fresh garden produce with the irresistible richness of grated parmesan cheese. A hint of Italian seasoning and minced garlic enhances every bite, while olive oil helps create a lightly sautéed medley of tender yet crisp vegetables. Perfect for busy weeknights, this quick 30-minute dish comes together in a single skillet, delivering flavor with minimal cleanup. Serve it warm and garnish with fresh parsley for a pop of color and an extra touch of freshness. Ideal as a healthy accompaniment to grilled meats, pasta, or simply on its own, this versatile recipe is a must-try for anyone seeking easy, flavorful veggie inspiration!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium yellow squash
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 cup baby carrots
- 2 tablespoons olive oil
- 2 garlic cloves (minced)
- 1 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Wash and prepare all vegetables. Slice the zucchini and yellow squash into thin rounds, julienne the red bell pepper, cut the broccoli florets into bite-sized pieces, and slice the baby carrots thinly if they are too thick.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently, until fragrant.
Add the carrots and broccoli to the skillet first, as they take longer to cook. Sauté for about 5 minutes, stirring occasionally.
Next, add the zucchini, yellow squash, and red bell pepper to the skillet. Continue cooking for an additional 5 to 7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Sprinkle the Italian seasoning, salt, and black pepper over the vegetables. Gently toss to combine.
Remove the skillet from the heat and immediately sprinkle the grated parmesan cheese over the vegetables. Toss to evenly coat the vegetables in the cheese.
Transfer the vegetable mixture to a serving dish. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 6648 mg | 289% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 48.1 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1164 mg | 90% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2181 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
