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Sautéed Yellow Squash Recipe
Amy

Sautéed Yellow Squash

Savor the simplicity and vibrant flavors of Sautéed Yellow Squash, a dish that’s as quick as it is delicious. In just 10 minutes, tender slices of squash caramelize to golden perfection, offering a buttery texture with a hint of sweetness.
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Cook Time 10 minutes
Servings: 4
Ingredients Method

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

Method
 

  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.
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