Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.

Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Trim yellow squash ends, halve lengthwise, and cut into 1/2" half-moons. Combine with zucchini.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add panko and half the minced garlic and parsley (reserve remaining for vegetables) to hot pan. Stir often until golden-brown, 1-2 minutes.

Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean.

Pat pork dry and season both sides with garlic and parsley seasoning and a pinch of salt. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork to hot pan and cook until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Medallion thickness may vary; if you receive a thinner medallion, we recommend checking for doneness sooner.

Remove from burner. Transfer pork to a plate and tent with foil. Rest, 3 minutes.

Reserve pan; no need to wipe clean.

While pork cooks, continue recipe.

Return pan used to toast panko to medium-high heat and add 2 tsp. olive oil. Add vegetables and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

Add garlic salt and remaining minced garlic and parsley. Stir occasionally until fragrant, 1-2 minutes.

Remove from burner.

Return pan used to cook pork to medium-low heat. Add tomatoes, cream base, and cheese to hot pan. Stir constantly until thickened, 1-2 minutes.

If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.

Plate dish as pictured on front of card topping pork with sauce and garnishing vegetables with toasted panko. Bon appétit!