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.
The subtle earthiness of the squash pairs beautifully with a touch of garlic and fresh herbs, creating a side dish that’s both light and satisfying. Perfect for busy weeknights or as a colorful addition to any meal, this recipe proves that wholesome cooking doesn’t have to be complicated.
Each bite delivers a delightful contrast of soft, melt-in-your-mouth squash and a slightly crisp edge, making it a crowd-pleaser for all ages. The natural sweetness of the squash shines through, enhanced by a sprinkle of salt and a dash of pepper.
Whether you’re a seasoned cook or just starting out, this dish is a foolproof way to bring a burst of sunshine to your table. It’s a reminder that the best meals often come from the simplest ingredients, prepared with care and a little love.
Ingredients for Sautéed Yellow Squash
- 3 yellow squash (sliced into ¼-inch rounds; if large, cut into half-moons)
- 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 (or regular Parmesan if preferred)
- 1 tablespoon chopped fresh parsley
- ¼ to ½ teaspoon sea salt
- Red pepper flakes (optional, for a hint of spice)
Step-by-Step Instructions
- Prepare the squash: Slice the yellow squash into ¼-inch rounds. If the squash is large, cut the rounds into half-moons for even cooking.
- Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, grated garlic, parsley, sea salt, and black pepper. Shake vigorously until well combined. Set aside.
- Prepare the bread crumb topping: In a small bowl, mix the panko bread crumbs, Vegan Parmesan, chopped parsley, sea salt, a few grinds of black pepper, and a pinch of red pepper flakes (if using). Set aside.
- Cook the squash: Heat a large skillet over medium heat and drizzle with olive oil. Add the squash slices and sauté for 7 to 10 minutes, stirring occasionally, until they are soft but still have a firm bite. Avoid overcooking to prevent them from becoming too watery or mushy.
- Toss with herb oil: Remove the cooked squash from the skillet and transfer to a serving dish. Drizzle the herb oil over the squash and toss gently to coat.
- Add the topping: Sprinkle the prepared bread crumb mixture evenly over the squash. Garnish with fresh basil and thyme, if desired.
- Serve and enjoy: Serve immediately as a flavorful side dish or light main course.
Perfect Pairings: Serving Suggestions
This Sautéed Yellow Squash is a versatile side dish that pairs beautifully with grilled chicken, roasted salmon, or a hearty grain bowl. For a light summer meal, serve it alongside a fresh green salad and crusty bread. It also makes a great addition to a vegetarian spread—think quinoa, roasted veggies, and hummus.
Make It Your Own: Recipe Variations
Switch things up by adding zucchini or pattypan squash for a colorful mix. For a creamier texture, stir in a dollop of Greek yogurt or plant-based cream before serving. If you’re a fan of spice, amp up the heat with extra red pepper flakes or a dash of hot sauce in the herb oil.
Quick Tips for Time-Saving Success
Prep the herb oil and breadcrumb topping ahead of time—they’ll keep in the fridge for up to 2 days. Use a mandoline slicer to quickly and evenly slice the squash. If you’re short on time, skip the breadcrumb topping and simply garnish with fresh herbs for a lighter finish.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the squash in a skillet over medium heat to maintain its texture. Avoid microwaving, as it can make the squash too soft. Add a fresh drizzle of olive oil and a sprinkle of herbs before serving to revive the flavors.
Essential Equipment for Effortless Cooking
A large skillet is key for evenly sautéing the squash. A jar with a tight-fitting lid makes mixing the herb oil a breeze. If you’re using a mandoline slicer, don’t forget the safety guard to protect your fingers. A small whisk or fork works well for combining the breadcrumb topping.
Sautéed Yellow Squash
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
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.