Sautéed Yellow Squash
User Reviews
4.9
171 reviews
Excellent
Sautéed Yellow Squash
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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.
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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
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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.
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User Reviews
Overall Rating
4.9
171 reviews
Excellent
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