Sautéed Yellow Squash with Herb Oil and Crispy Bread Crumb Topping Recipe

I absolutely love this Sautéed Yellow Squash with Herb Oil and Crispy Bread Crumb Topping Recipe because it transforms a simple summer squash into something truly special. There s something about that tender, slightly caramelized squash paired with the bright, fresh pop of herb oil and the texture contrast from the crispy bread crumb topping that makes it irresistible. It s the perfect side dish for when you want something light yet flavorful, whether you re grilling, roasting, or just enjoying a weeknight dinner.

When I first tried this recipe, I was surprised at how easily it came together, yet how complex it tasted. You don t need fancy ingredients or hours in the kitchen – just fresh squash, a handful of herbs, and a quick sautée to bring it all to life. You ll find that this Sautéed Yellow Squash with Herb Oil and Crispy Bread Crumb Topping Recipe is a fantastic way to use up garden-fresh squash or brighten up any meal with a touch of summer.

this …

Ingredients You’ll Need

All of these ingredients come together beautifully to highlight the natural sweetness and freshness of yellow squash. I like to use fresh herbs and good-quality olive oil because they really bring the dish alive. If you see fresh summer squash at the market, grab some – it s worth it.

• Yellow Squash: Choose firm, bright squash for the best texture and flavor.
• Extra-Virgin Olive Oil: Use a fragrant, fruity olive oil-it’s the backbone for both the cooking and herb oil.
• Fresh Basil and Thyme: Optional, but adds a lovely herbal note as garnish.
• Lemon Juice: Fresh lemon juice is a must here-it adds brightness that cuts through the richness.
• Garlic: Grated fresh garlic makes the herb oil aromatic and savory.
• Fresh Parsley: I always add plenty-it s fresh, green, and perfectly complements the squash.
• Sea Salt and Black Pepper: Simple seasonings that enhance all the flavors naturally.
• Panko Bread Crumbs: Gives that perfect crunch in the topping; opt for Japanese style for extra lightness.
• Vegan Parmesan: Adds cheesy, savory goodness without dairy.
• Red Pepper Flakes: Optional, a pinch adds a gentle heat that contrasts nicely with the squash.

Variations

I love to tweak this Sautéed Yellow Squash with Herb Oil and Crispy Bread Crumb Topping Recipe depending on the season and my mood. Sometimes I swap herbs or add nuts for crunch, but don t be afraid to make it your own!

• Add toasted pine nuts or sliced almonds: I tried this once and it added a buttery crunch that my family went crazy for.
• Use different herbs: Tarragon, chives, or dill work beautifully if you want to change things up.
• Spice it up: Sprinkle more red pepper flakes or a pinch of smoked paprika for a smoky kick.
• Make it dairy-free: Swap Vegan Parmesan with nutritional yeast or omit it altogether – still delicious!

How to Make Sautéed Yellow Squash with Herb Oil and Crispy Bread Crumb Topping Recipe

Step 1: Slice the Squash Just Right

Start by slicing your yellow squash into ¼-inch rounds. If you ve got large squash, cut those rounds into half-moons. This helps them cook evenly and ensures every bite is tender but not mushy. I ve found that consistent thickness is key – too thin and they fall apart, too thick and they won t cook through nicely.

Step 2: Whip Up That Herb Oil

In a small jar with a tight-fitting lid, combine fresh lemon juice, extra-virgin olive oil, grated garlic, chopped parsley, salt, and freshly cracked black pepper. Give it a vigorous shake to combine everything. This herb oil is what really elevates the sautéed squash – it s fresh, tangy, and garlicky all at once. I like to make it ahead so the flavors meld while I cook the squash.

Step 3: Make Your Crispy Bread Crumb Topping

In a bowl, mix together panko bread crumbs, Vegan Parmesan, chopped parsley, sea salt, freshly ground black pepper, and if you want a little heat, a pinch of red pepper flakes. I like toasting this lightly in a dry pan before topping the squash – it adds an unbeatable crunch and golden color.

Step 4: Sauté the Squash to Perfection

Drizzle olive oil into a hot skillet over medium heat. Add the sliced squash and sauté it for about 7 to 10 minutes, stirring occasionally. Watch for the squash to become tender but still have some bite – that perfect stage where it s cooked through without turning mushy or watery. This took me a few tries to master, but once you get the timing right, it s effortless. Remove the skillet from the heat when ready.

Step 5: Toss with Herb Oil and Add the Crispy Topping

Transfer warm squash to a serving dish and toss gently with the herb oil. This seals in the flavor and keeps every piece vibrant. Sprinkle your crispy bread crumb topping evenly over the squash, and add fresh basil or thyme if you like that extra herbal kick. Your dish is ready to wow!

How to Serve Sautéed Yellow Squash with Herb Oil and Crispy Bread Crumb Topping Recipe

Garnishes

I usually toss on extra fresh basil or thyme leaves just before serving – it gives the colors a lift and adds fresh aromatics that make each bite sing. A light drizzle of extra herb oil on top is always welcome, too. For a special touch, sprinkle a few lemon zest curls for brightness.

Side Dishes

This sautéed yellow squash pairs wonderfully with grilled chicken or fish and a side of quinoa or rice. I ve served it alongside summer steaks and it s a fresh contrast to hearty main dishes. It s also a great veggie side for pasta nights or with roasted garlic mashed potatoes.

Creative Ways to Present

For dinner parties, I like to serve this in shallow bowls layered with microgreens and edible flowers for a pretty presentation. You can also serve it warm or at room temperature, making it a stylish addition to a buffet or picnic spread. Using colorful heirloom squash alongside yellow adds a pop of color, too.

Make Ahead and Storage

Storing Leftovers

I store leftover sautéed squash in an airtight container in the fridge for up to 3 days. To keep the topping from getting soggy, I usually store it separately and add it fresh when reheating the squash. Sometimes I sprinkle a few new bread crumbs on before serving again – crispy is key!

Freezing

I haven t frozen this recipe often because I prefer it fresh for best texture, but if you do freeze it, try to skip the bread crumb topping and herb oil – add those fresh after thawing. Squash can get a bit watery when frozen, so I recommend blanching the squash slices before freezing for best results.

Reheating

To reheat, I gently warm the squash in a skillet over medium heat until heated through, then add fresh herb oil and top with the bread crumb mixture. Microwaving tends to make the squash watery and the topping soggy, so stovetop reheating is my go-to for maintaining texture.

FAQs

Final Thoughts

This Sautéed Yellow Squash with Herb Oil and Crispy Bread Crumb Topping Recipe has become my go-to whenever I want something quick, fresh, and packed with flavor. I love how it brings out the best in humble squash and adds a little crunch that makes every bite satisfying. You ll enjoy how easy it is to pull together, and once you try it, this recipe just might become a family favorite in your kitchen, too. Give it a try and let me know what variations you come up with – cooking is always more fun when shared with friends!

Sautéed Yellow Squash with Herb Oil and Crispy Bread Crumb Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 69 reviews

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Frying
• Cuisine: American
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

This vibrant Sautéed Yellow Squash recipe features tender young squash rounds cooked to perfection in olive oil, then tossed with a zesty herb oil and topped with a crunchy, flavorful vegan breadcrumb topping. It’s a light, fresh side dish that balances soft textures with a crisp finish, enhanced by aromatic herbs and a subtle kick of garlic and lemon.

---

Ingredients

Units USM Scale 1x2x3x

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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the squash: Slice the yellow squash into ¼-inch thick rounds. For larger squash, cut the rounds into halves to create half-moon shapes for even cooking.
2. Make the herb oil: Combine the lemon juice, olive oil, grated garlic, chopped parsley, sea salt, and freshly ground black pepper in a jar with a tight-fitting lid. Shake well to emulsify and set aside to allow flavors to meld.
3. Prepare the breadcrumb topping: In a small bowl, mix together the panko breadcrumbs, vegan Parmesan, chopped parsley, sea salt, freshly ground black pepper, and a pinch of red pepper flakes if using, for a spicy touch.
4. Sauté the squash: Heat a large skillet over medium heat and drizzle with extra-virgin olive oil. Add the squash slices and cook for about 7 to 10 minutes, stirring occasionally to ensure even cooking. Cook until the squash is tender but retains some firmness and is not watery or mushy.
5. Toss and serve: Remove the cooked squash from the skillet and immediately toss it with the prepared herb oil to coat evenly. Transfer to a serving dish, sprinkle with the prepared breadcrumb topping, and garnish with fresh basil and thyme if desired. Serve warm.

---

Notes

• For the best texture, avoid overcooking the squash so it maintains a slight firmness.
• The herb oil can be prepared ahead and stored refrigerated for up to 2 days.
• You can substitute vegan Parmesan with nutritional yeast for a dairy-free topping.
• Add a pinch of red pepper flakes to the breadcrumb mix for a subtle heat boost.
• This dish pairs well with grilled proteins or as a light vegetarian entrée.

---

Nutrition

• Serving Size: 1 cup
• Calories: 120
• Sugar: 3g
• Sodium: 290mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 0mg