Wash the zucchinis and yellow squash under cool running water. Slice into ¼-inch thick half-moons using a sharp knife and a cutting board.

Heat olive oil in a large skillet over medium heat. Once shimmering, add minced garlic and sauté for about 1 minute until fragrant.

Add the sliced zucchini and yellow squash to the skillet, stir to coat in the garlicky oil, and season with salt and black pepper. Cook for 8-10 minutes until tender.

Remove from heat and sprinkle grated parmesan cheese over the sautéed vegetables. Toss gently to coat.

Transfer to a serving dish and garnish with fresh parsley.