Name: Sautéed Yellow Squash
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 3 yellow squash; Extra-virgin olive oil (for drizzling); Fresh basil and thyme (for garnish, optional); 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; ¼ cup panko bread crumbs; ¼ cup Vegan Parmesan; 1 tablespoon chopped fresh parsley; ¼ to ½ teaspoon sea salt; Red pepper flakes (optional)

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.

10 min total 10 min cook 4

Instructions

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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.