Sauteed Yellow Squash

A crispy panko topping and fresh herbs add bold flavor to this sautéed yellow squash recipe. Easy and delicious, it’s a perfect summer side dish.

Ingredients

• 3 yellow squash
• Extra virgin olive oil, for drizzling
• Fresh basil & thyme for garnish, optional

Herb oil

• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove, grated
• 2 tablespoons 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 parsley
• ¼ to ½ teaspoon sea salt
• pinch of red pepper flakes, optional

Instructions

Step 1

Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.

Step 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.

Step 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.

Step 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.