1 1/2 cups small zucchini, sliced (lenghtwise if zucchini are small enough)*
1 1/2 cups small yellow squash, sliced (slice based on type of squash you use)*
1 cup thinly sliced carrots
1 cup quartered mushrooms
1 to 2 tbsp canola oil
1/2 cup grated parmesan cheese
Heat the oil in a nonstick skillet over medium-high heat. When oil is hot, add the zucchini, yellow squash, carrots, and mushrooms. Cook 6 to 10 minutes until the veggies are tender. (Time will depend on veggies and the size of your slices.)
Sprinkle the cheese over the veggies and allow to sit for 5 minutes before serving.
*Measure after they are sliced.