Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe

If you’re looking to brighten up your plate with something fresh, flavorful, and just a little bit fancy, you’ve got to try this Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe. It’s one of those dishes that feels elegant but comes together in no time—perfect for weeknight dinners or impressing guests without breaking a sweat. I absolutely love how the crisp-tender squash plays off the zesty herb oil and the crunchy, cheesy topping. Trust me, once you try it, you’ll be hooked.

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Ingredients You’ll Need

These ingredients come together beautifully to highlight the natural charm of yellow squash. The fresh herbs and garlic in the herb oil add brightness, while the panko and Parmesan topping deliver texture and a touch of indulgence. When shopping, look for firm, medium-sized squash and fresh, aromatic herbs for the best flavor.

• Yellow squash: Choose firm squash without blemishes for the best texture and flavor.
• Extra-virgin olive oil: A good-quality olive oil really shines here, both for cooking and in the herb oil.
• Fresh basil and thyme: Optional but highly recommended for garnish to add fresh herbal notes and color.
• Lemon juice: Freshly squeezed lemon juice brightens the herb oil with a tangy zip.
• Garlic clove: A small clove grated fresh brings a punch of savory aroma to the herb oil.
• Fresh parsley: Used both in the herb oil and the topping for a clean, vibrant flavor.
• Sea salt and freshly ground black pepper: To season both the herb oil and the sautéed squash perfectly.
• Panko bread crumbs: Gives that light, crunch topping that toasts up beautifully.
• Vegan Parmesan: Adds a cheesy, nutty flavor but you can swap with regular Parmesan if you prefer.
• Red pepper flakes (optional): For a subtle kick if you like a little heat.

Variations

One of the best things about this Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe is how easy it is to adapt. I often switch up the herbs or try different cheeses, tailoring it to what’s fresh or what my family prefers.

• Herb swap: I once used rosemary and sage instead of parsley and basil, which gave it a deeper, earthier tone that my family loved on a cozy fall night.
• Dairy-free option: The recipe works beautifully using vegan Parmesan, which keeps everyone happy if you’re avoiding dairy.
• Spice addition: Adding red pepper flakes to the topping provides a nice smoky heat I sometimes crave.
• Mix in other veggies: Tossing in thinly sliced zucchini or bell peppers can make the dish heartier and colorful.

How to Make Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe

Step 1: Slice the Squash Just Right

I like to slice my yellow squash into ¼-inch rounds, but if you’re working with bigger squash, cutting those rounds into half-moons helps with even cooking. Trust me, getting the thickness right is key—you want them to be tender, but not mushy or watery when cooked.

Step 2: Whip Up the Herb Oil

In a small jar with a tight lid, throw in lemon juice, extra-virgin olive oil, grated garlic, finely chopped parsley, sea salt, and freshly ground black pepper. Give it a vigorous shake until everything is well combined. This vibrant herb oil is the magic that makes the squash sing, so don’t skip it!

Step 3: Prepare the Panko Parmesan Topping

Mix together the panko bread crumbs, vegan Parmesan, chopped parsley, sea salt, freshly cracked pepper, and a pinch of red pepper flakes if you want a little heat. This topping toasts up perfectly and adds that crave-worthy crunch every time.

Step 4: Sauté the Squash

Heat a large skillet over medium heat and drizzle in a bit of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so every side gets that lovely golden color. I like to watch for the texture here: you want your squash soft but still holding its shape—if it gets too watery, it loses its charm. Once done, remove it from the heat.

Step 5: Toss, Top & Serve

Transfer the sautéed squash into a serving bowl and drizzle the herb oil all over it. Then sprinkle that panko Parmesan topping generously across the surface and add fresh herbs, like basil or thyme, if you have them on hand. The mix of warm squash, zesty oil, and crunchy topping will just make everyone’s taste buds happy.

How to Serve Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe

Garnishes

I often finish this dish with a sprinkle of fresh basil or thyme leaves—fresh herbs make such a difference not just in flavor but in the look of the plate. Sometimes a quick drizzle of extra herb oil right before serving really amps up the brightness and makes it look irresistible.

Side Dishes

This sautéed yellow squash pairs wonderfully with anything from grilled chicken or fish to a simple quinoa salad. When I’m in the mood for comfort food, I serve it alongside creamy mashed potatoes or roasted garlic hummus for dipping. It’s versatile enough to fit many meal vibes.

Creative Ways to Present

For a dinner party, I’ve layered this squash in a pretty glass baking dish, topped with colorful heirloom tomatoes and delicate microgreens. It’s casual yet pretty enough that guests always ask for the recipe. You can even serve it warm or at room temperature, making it great for potlucks.

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the fridge for up to 2 days. The panko topping tends to soften a bit, so I keep that separate when possible and add it just before serving again to maintain the crunch.

Freezing

Freezing isn’t my go-to for this recipe because the texture of the squash and topping can change after thawing. If you do freeze it, reheat gently and add fresh topping after warming.

Reheating

The best way I’ve found to reheat this dish is in a skillet over medium-low heat, just long enough to warm through and crisp the topping back up a little. Microwaving can make it soggy, so try to avoid that when you want to keep the texture delightful.

FAQs

Final Thoughts

This Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe holds a special spot in my kitchen rotation. I love how it turns simple squash into a dish that feels thoughtfully crafted yet never fussy. It’s a perfect way to fall in love with summer produce or brighten any meal with minimal effort. I can’t wait for you to give it a go—I’m sure you’ll enjoy it every bit as much as my family does!

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