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.