I know you’re always looking for simple, fresh dinner ideas, especially when zucchini and squash are in season. These two recipes are some of my favorites because they are so easy to make and taste wonderful.
Whether you need a full meal with chicken or just a quick vegetable side dish, I’ve got you covered. These recipes use everyday ingredients and minimal fuss, perfect for your busy weeknights.
Jump to Recipe:
- 1. Easy Chicken Breast with Zucchini and Squash Dinner
- 2. Easy Garlic Parmesan Zucchini and Squash Medley
Easy Chicken Breast with Zucchini and Squash Dinner
This recipe brings you a complete meal on one pan, making cleanup super simple. It features tender chicken breast alongside colorful zucchini and yellow squash.
It’s a healthy, quick dinner option that’s full of flavor, perfect for busy evenings when you want something fresh and satisfying.
Key Ingredients & Tips
- Even Chicken Cooking: If your chicken breasts are thick, gently pound them to an even thickness. This helps everything cook at the same rate.
- Vegetable Size: Cut your zucchini and squash into similar-sized pieces. This ensures they cook evenly and become tender, not mushy.
What You Need
- 2 boneless, skinless chicken breasts
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian herbs
- Salt and black pepper to taste
⏱️ Time: 30 minutes🍽️ Yields: 2 servings
How to Make It
Step 1: Get Ready to Cook
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. In a small bowl, mix together the garlic powder, onion powder, dried Italian herbs, salt, and pepper.
Step 2: Prepare the Chicken and Veggies
Place the chicken breasts on the prepared baking sheet. Drizzle them with half of the olive oil and sprinkle with half of the seasoning mix. Toss the sliced zucchini and squash with the remaining olive oil and seasoning mix in a separate bowl. Arrange the vegetables around the chicken on the baking sheet.
Step 3: Bake and Serve
Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). Let the chicken rest for a few minutes before slicing and serving with the roasted vegetables.
📝 Final Note
You can easily store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
Easy Garlic Parmesan Zucchini and Squash Medley
This simple side dish brings together the freshness of zucchini and squash with the rich taste of garlic and Parmesan. It’s quick to prepare on the stovetop and adds a wonderful touch to any meal.
I find this medley pairs well with grilled chicken, fish, or even just a simple pasta. It’s a great way to enjoy fresh vegetables with a lot of taste.
Key Ingredients & Tips
- Fresh Garlic Boost: Always use fresh garlic for this recipe if you can. It makes a big difference in how much flavor you get compared to pre-minced garlic.
- Parmesan at the End: Add the grated Parmesan cheese right at the end of cooking. This lets it melt slightly into the hot vegetables without burning, keeping its cheesy goodness.
What You Need
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (optional)
- Salt and black pepper to taste
⏱️ Time: 15 minutes🍽️ Yields: 4 side servings
How to Make It
Step 1: Warm the Pan and Garlic
Heat the olive oil in a large skillet or frying pan over medium heat. Once the oil is warm, add the minced garlic and cook for about 30 seconds until it smells fragrant. Be careful not to let the garlic burn.
Step 2: Cook the Vegetables
Add the sliced zucchini and yellow squash to the skillet. Toss them to coat with the oil and garlic. Cook for 5-7 minutes, stirring often, until the vegetables are tender-crisp. You want them cooked but still with a slight bite.
Step 3: Finish and Serve
Remove the skillet from the heat. Stir in the grated Parmesan cheese and fresh parsley (if using). Season with salt and black pepper to your liking. Serve this simple garlic Parmesan zucchini and squash medley right away.
📝 Final Note
This medley is best enjoyed fresh. If you do have leftovers, they can be stored in the fridge for a day, but the texture might be softer when reheated.
