Start by washing the zucchinis and yellow squash thoroughly to remove any dirt. Slice them into ¼-inch thick half-moons and set aside.

In a large skillet, pour in olive oil and heat it over medium heat. Once hot, add the minced garlic and sauté for about 1 minute.

Carefully add the sliced vegetables to the skillet, sprinkle with salt and black pepper, and stir gently to combine. Cook for 8-10 minutes until tender yet crisp.

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

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