Wash the zucchinis and yellow squash under cool running water. Slice them into ¼-inch thick half-moons.

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

Add the sliced zucchini and yellow squash, season with salt and black pepper. Cook for 8 to 10 minutes, stirring occasionally.

Remove from heat, sprinkle Parmesan cheese over the vegetables, and toss gently to coat.

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