loveandlemons4.9
Sautéed Yellow Squash
This sautéed yellow squash is one of my all-time favorite summer squash recipes! A crispy, nutty panko topping contrasts perfectly with the tender, herb-flecked squash.
👥 4 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
📝 Preparation Steps
1
Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
2
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.
fresh lemon juice1 tablespoonfresh parsley, finely chopped2 tablespoonschopped fresh parsley1 tablespoon
3
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.
fresh parsley, finely chopped2 tablespoonschopped fresh parsley1 tablespoonRed pepper flakes, optional
4
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. I like to cook mine until it’s soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.
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