Sautéed Yellow Squash
Serves 4
This sautéed yellow squash is one of my all-time favorite summer squash recipes! A crispy, nutty panko topping contrasts perfectly with the tender, herb-flecked squash.
Ingredients
- 3 yellow squash
- Extra-virgin olive oil, for drizzling
- Fresh basil and thyme, for garnish, optional
Herb oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small garlic clove, grated
- 2 tablespoons fresh parsley, finely chopped
- ¼ teaspoon sea salt
- Freshly ground black pepper
Bread Crumb Topping
- ¼ cup panko bread crumbs
- ¼ cup Vegan Parmesan
- 1 tablespoon chopped fresh parsley
- ¼ to ½ teaspoon sea salt
- Red pepper flakes, optional
Instructions
- Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
- Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
- Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
- Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it’s soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.