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+ servings

Sautéed Yellow Squash

rate this recipe:
4.91 from 30 votes
Cook Time: 10 mins
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 & 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

  • 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.