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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
