Wash the zucchini and yellow squash thoroughly. Slice each vegetable into ¼-inch thick half-moons. Set aside.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 3 minced garlic cloves, stirring constantly for about 1 minute, or until fragrant.

Add the sliced zucchini and yellow squash to the skillet, seasoning with a pinch of salt and freshly cracked black pepper. Stir gently and sauté for about 8-10 minutes until tender.

Remove from heat and sprinkle ½ cup of freshly grated parmesan cheese over the vegetables. Toss gently to combine.

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