Sautéed Yellow Squash
This Sautéed Yellow Squash recipe features crispy, nutty panko topping over tender, herb-flecked squash, perfect for summer.
Equipment
- skillet
Ingredients
Fresh Ingredients
- 3 whole yellow squash sliced into ¼-inch rounds
- Extra-virgin olive oil for drizzling
- Fresh basil for garnish, optional
- Fresh thyme for garnish, optional
Herb Oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 small clove garlic 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 see recipe link
- 1 tablespoon chopped fresh parsley
- ¼ to ½ teaspoon sea salt
- Red pepper flakes optional
Instructions
Preparation
- 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.
- Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.
Notes
The squash can be cooked until soft but should maintain a firm bite to avoid becoming mushy.
Nutrition
Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 220mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
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