Begin by washing the zucchinis and yellow squashes thoroughly under cool running water. Slice them into ¼-inch thick half-moons.

In a large skillet, heat the olive oil over medium heat until shimmering. Add the minced garlic to the hot oil, sauté for about 1 minute until fragrant.

Carefully add the sliced zucchini and yellow squash to the skillet. Season with salt and black pepper. Cook for 8-10 minutes until tender yet still crisp.

Remove the skillet from heat and sprinkle the grated Parmesan cheese evenly over the vegetables. Toss gently to coat.

Transfer the medley to a serving dish and sprinkle chopped fresh parsley on top for a fresh finish.