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
Units
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
- 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
