Start by washing the zucchinis and yellow squashes under cool running water. Slice them into half-moon shapes, aiming for about 1/4-inch thickness.

In a large skillet, pour in 2 tablespoons of olive oil and place over medium heat. Allow the oil to heat up for about 1 minute until it shimmers.

Add 2 minced garlic cloves to the hot oil and sauté them for approximately 30 seconds, stirring continuously.

Introduce the sliced zucchini and yellow squash to the skillet, stirring to coat them with the garlicky oil, and cook for about 5 to 7 minutes, stirring occasionally.

Sprinkle in a pinch of salt, freshly cracked black pepper, and optionally, some Italian seasoning. Stir well.

Once the vegetables are cooked to your liking, sprinkle 1/4 cup of grated Parmesan cheese over the medley and gently toss.

Remove the skillet from heat and transfer the medley to a serving dish. Garnish with freshly chopped parsley.