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4.9 from 171 votes

Sautéed Yellow Squash

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.

Cook Time
mins
Servings: 4
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
  2. 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.
  3. 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.
  4. 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.