Start by washing the zucchini and yellow squash under cool running water. Slice both vegetables into 1/4-inch thick half-moons.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for approximately 1 minute until fragrant.

Next, add the sliced zucchini and yellow squash to the skillet. Season with salt and freshly cracked black pepper. Sauté for 8-10 minutes until tender.

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

Transfer the medley to a serving dish and garnish with chopped parsley. Serve warm.