Oh, I just have to tell you about this Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe – it s one of those dishes I keep coming back to because it s incredibly simple yet so full of flavor. The squash gets perfectly tender but still holds a little bite, while that herb oil adds a bright, fresh punch that makes each bite so refreshing. And the crunchy panko parmesan topping? It s like the icing on the cake, adding texture and a little cheesy, garlicky kick that makes this dish anything but ordinary.
Whether you re looking for a quick side to brighten up a weeknight meal or a colorful addition to a summer spread, this recipe fits the bill beautifully. I love how it comes together in no time, but tastes like you spent hours in the kitchen. You ll find that the Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe is versatile, easy to customize, and a guaranteed crowd-pleaser that even picky eaters rave about!
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 10 minutes, perfect for busy days when you want something fresh and flavorful fast.
- Bright and Flavorful: The herb oil brightens the squash, giving it a fresh, zesty lift you’ll appreciate.
- Perfect Crunch: The panko parmesan topping adds a delightful crisp texture that contrasts beautifully with the tender squash.
- Versatile Side Dish: Works well alongside everything from grilled meats to pasta, or even as a light vegetarian main.
Ingredients You’ll Need
All these ingredients come together to create a dish that balances tenderness, freshness, and crunch. When shopping, try to get the freshest yellow squash you can find – the smaller, the sweeter and less watery they tend to be.
- Yellow squash: Look for firm, bright yellow ones without soft spots for the best texture and flavor.
- Extra-virgin olive oil: Choose a good-quality olive oil to elevate the herb oil and for cooking the squash gently.
- Fresh basil and thyme: Optional but adds a lovely, fragrant touch as a finishing garnish.
- Lemon juice: Freshly squeezed brings a zesty brightness that really lifts the herb oil.
- Garlic clove: Grated to blend nicely in the herb oil without overpowering.
- Fresh parsley: Adds a fresh herbaceous note both in the oil and the panko mix.
- Sea salt and black pepper: Essential seasoning that enhances all the flavors.
- Panko bread crumbs: Use plain or lightly toasted for a crispy, light topping.
- Vegan Parmesan: Adds cheesy flavor without dairy – you can swap with regular Parmesan if you prefer.
- Red pepper flakes: Optional, but I love the little spicy kick they bring to the topping.
Variations
I’ve played around with this Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe over time, and I encourage you to personalize it based on what you love or what you have on hand. It s a flexible dish, so feel free to experiment with herbs, spices, or even toppings!
- With Different Herbs: I sometimes swap parsley with fresh oregano or rosemary for a deeper herbal flavor that pairs well with fall squash varieties.
- Adding Heat: Kick it up a notch by mixing in some smoked paprika or cayenne with the panko topping-my family goes crazy for that spicy twist.
- Cheese Variations: If vegan Parmesan isn t your thing, regular Parmesan or Pecorino Romano work beautifully too, just adjust salt accordingly.
- Nutty Crunch: Toasted pine nuts or slivered almonds sprinkled on top add a lovely nutty flavor and extra crunch.
How to Make Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe
Step 1: Prep Your Squash Like a Pro
Start by washing your yellow squash, then slice them into ¼-inch rounds. If the squash is larger, I like to cut those rounds in half to create half-moons – this helps them cook faster and more evenly. Trust me, slicing them too thick means they can turn out mushy before they re fully cooked.
Step 2: Mix Up That Vibrant Herb Oil
Grab a small jar with a lid and combine fresh lemon juice, extra-virgin olive oil, grated garlic clove, finely chopped parsley, sea salt, and freshly ground black pepper. Give it a good shake to emulsify the ingredients. This is where a lot of flavor comes from, so don t skimp on the lemon or fresh herbs – it really brightens the whole dish.
Step 3: Prepare the Crispy Panko Parmesan Topping
In a small bowl, mix panko bread crumbs, vegan Parmesan, chopped parsley, sea salt, freshly ground pepper, and a pinch of red pepper flakes if you want a bit of heat. I love this topping because it crisps up beautifully and adds a wonderful crunchy contrast to the soft squash.
Step 4: Sauté the Squash to Tender Perfection
Warm a large skillet over medium heat and drizzle a few tablespoons of olive oil to coat the bottom. Add the sliced squash, spreading them out so they cook evenly. Sauté for about 7 to 10 minutes, stirring occasionally so they brown slightly and soften without becoming watery or mushy. I ve found that cooking until they re tender but still have a slight bite is the sweet spot for texture and flavor.
Step 5: Toss, Top, and Serve
Remove the squash from heat and immediately toss with your lively herb oil to coat each piece. Then sprinkle on that crunchy panko Parmesan topping and add some fresh basil or thyme if you have it handy. It s best served immediately so you get that perfect crunch and fresh herbal flavor with each bite.
Pro Tips for Making Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe
- Don t Overcrowd the Pan: I learned this the hard way-crowding makes the squash steam rather than sauté, leading to sogginess.
- Use Fresh Herbs: Nothing beats fresh parsley and lemon juice in the herb oil for bright, vibrant flavors that really pop.
- Toast the Panko Lightly: If you want an extra boost of nuttiness, toast the panko briefly in a dry pan before mixing with parmesan.
- Avoid Watery Squash: Picking smaller squash and not overcooking helps maintain a perfect texture without becoming watery.
How to Serve Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe
Garnishes
I usually finish this dish with a few fresh basil leaves and a sprinkle of thyme – they bring such a lovely aroma and pop of color. Sometimes I even add a few lemon zest curls for an extra zing that makes every bite feel fresh and summery.
Side Dishes
This recipe pairs wonderfully with grilled chicken or fish, especially when you want something light on the side. I often serve it alongside a simple quinoa salad or garlic butter pasta to round out the meal with some comforting carbs.
Creative Ways to Present
For special occasions, I like to arrange the sautéed squash in a pretty circular pattern on a platter and drizzle extra herb oil on top. Sprinkle the panko mixture generously, then add edible flowers for a stunning visual that gets all the compliments at the table.
Make Ahead and Storage
Storing Leftovers
Leftover sautéed squash keeps well in an airtight container in the fridge for up to 3 days. I like to store the herb oil separately if possible, so the squash doesn t get soggy overnight. That way, it stays fresher and ready to reheat with that bright flavor intact.
Freezing
Honestly, I don t recommend freezing this dish because the squash tends to get watery and mushy after thawing. If you want to save time later, I suggest prepping the topping and herb oil in advance-they freeze and keep their flavor much better.
Reheating
When reheating leftovers, I warm the squash gently in a skillet over medium heat to avoid steaming it. Then I add the herb oil fresh and sprinkle on some more panko parmesan topping to refresh that crispy texture. Microwave reheating tends to make it soggy, so stovetop s your friend here!
FAQs
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Can I use zucchini instead of yellow squash in this recipe?
Absolutely! Zucchini is a great substitute and works just as well when sliced and sautéed. The cooking time is about the same, and it pairs beautifully with the herb oil and panko parmesan topping.
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Is this recipe suitable for a vegan diet?
Yes! Using vegan Parmesan keeps the dish fully plant-based without sacrificing that cheesy flavor. Just make sure your panko breadcrumbs don t contain eggs or dairy.
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How do I prevent the squash from getting too watery?
Choose smaller squash that are less watery, slice evenly, and avoid overcrowding the pan while sautéing. Cooking just until tender but still firm helps prevent excess water release.
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Can I make the herb oil and topping ahead of time?
Yes! Both these components can be made a day in advance and stored in the fridge. Just bring the herb oil back to room temperature before tossing with the cooked squash.
Final Thoughts
This Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe has become a go-to for me when I want a side that feels special but doesn’t require a ton of effort. It s fresh, flavorful, and the textures all play off each other so nicely. I hope you give it a try soon – I d bet you ll love it as much as my family does. It s exactly the kind of dish I m happy to share with friends, because good food like this deserves to be passed along!
Print
Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Vegan
Description
This vibrant sautéed yellow squash recipe features tender, flavorful squash rounds cooked to perfection in olive oil, then tossed with a fresh herb oil and topped with a crispy vegan Parmesan and panko breadcrumb mixture. A light, healthy side dish with bright notes of lemon and fresh herbs, perfect for a quick and satisfying addition to any meal.
Ingredients
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
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
Bread Crumb Topping
- 1/4 cup panko bread crumbs
- 1/4 cup Vegan Parmesan
- 1 tablespoon chopped fresh parsley
- 1/4 to 1/2 teaspoon sea salt
- Red pepper flakes, optional, a pinch
Instructions
- Prepare the squash: Slice the yellow squash into ¼-inch rounds. If the squash is large, slice these rounds further into half-moons for bite-sized pieces.
- Make the herb oil: In a jar with a tight-fitting lid, combine fresh lemon juice, extra-virgin olive oil, grated garlic, finely chopped parsley, sea salt, and freshly ground black pepper. Secure the lid and shake well until all ingredients are emulsified and evenly mixed.
- Prepare the breadcrumb topping: In a small bowl, mix together panko bread crumbs, vegan Parmesan, chopped fresh parsley, sea salt, freshly ground black pepper, and a pinch of red pepper flakes if you like a touch of heat. Stir to combine well.
- Sauté the squash: Heat a large skillet over medium heat and drizzle with extra-virgin olive oil. Add the sliced squash and sauté for 7 to 10 minutes, stirring occasionally to ensure all sides cook evenly. Cook until the squash is tender with a slight firmness, avoiding mushiness or excess wateriness.
- Toss with herb oil and serve: Remove the cooked squash from the skillet, place it in a serving bowl, and toss gently with the prepared herb oil. Sprinkle the breadcrumb topping evenly over the squash, and garnish with fresh basil and thyme if desired. Serve warm.
Notes
- Use fresh herbs for maximum flavor in both the herb oil and garnish.
- Adjust the sauté time based on squash size and desired tenderness.
- The breadcrumb topping adds texture and a savory punch but can be omitted for a gluten-free option.
- Red pepper flakes in the breadcrumb mix provide a subtle heat; omit if preferred mild.
- For a richer taste, consider toasting the panko lightly before mixing with the Vegan Parmesan.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
