Description
This Sautéed Yellow Squash recipe offers a simple, flavorful way to prepare squash using a light herb oil and a crunchy vegan breadcrumb topping. The yellow squash is sliced and quickly sautéed to maintain a tender yet firm texture, then tossed in a zesty herb oil and topped with a savory mixture of panko breadcrumbs, vegan Parmesan, and fresh herbs. It’s a quick, healthy side dish perfect for any meal.
Ingredients
Scale
Yellow Squash
- 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, to taste
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
- 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 fresh lemon juice, extra-virgin olive oil, grated garlic, finely chopped parsley, sea salt, and freshly ground black pepper. Shake well until fully combined.
- Prepare the breadcrumb topping: In a small bowl, mix panko bread crumbs, vegan Parmesan, chopped fresh parsley, sea salt (¼ to ½ teaspoon), freshly ground pepper, and a pinch of red pepper flakes if you desire some heat.
- Sauté the squash: Heat a large skillet over medium heat and drizzle in a few tablespoons of extra-virgin olive oil. Add the sliced squash and sauté for 7 to 10 minutes, stirring occasionally. Cook until the squash is soft but still holds a firm bite, avoiding mushiness.
- Toss and serve: Remove the squash from the skillet and toss it with the prepared herb oil. Sprinkle the breadcrumb topping evenly over the squash. Garnish with fresh basil and thyme if desired, and serve warm.
Notes
- Use fresh yellow squash for best flavor and texture.
- Adjust cooking time to avoid the squash becoming too watery.
- Vegan Parmesan can be substituted or omitted to suit dietary preferences.
- Herb oil can be prepared in advance and stored refrigerated for up to 2 days.
- Red pepper flakes add a nice kick but can be omitted for a milder flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 110
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
