Start by washing the zucchini and yellow squash thoroughly to remove any dirt. Slice both vegetables into quarters, ensuring even sizes for consistent cooking.

In a large skillet, pour in a tablespoon of olive oil and heat it over medium heat until shimmering, about 2 minutes.

Once the oil is hot, add the chopped zucchini and yellow squash to the skillet. Allow them to cook undisturbed for about 3 minutes to develop a nice golden-brown crust.

After the initial three minutes, stir the vegetables gently and cook for an additional 3-4 minutes, or until they are tender and browned on all sides.

Once the zucchini and yellow squash are beautifully sautéed, lower the heat to medium-low. Add in a tablespoon of butter and the minced garlic. Stir well for about 1-2 minutes.

Finally, sprinkle with salt and pepper to taste, mixing well to ensure even seasoning. Remove from heat and garnish with freshly chopped parsley and grated parmesan cheese.