Garlic Butter Sautéed Squash (Printable Version)
Tender yellow squash with herb oil and crispy panko topping, ready in 10 minutes for a delicious summer side dish.
# Ingredients:
→ Main
01 -
3 medium yellow squash
→ Herb Oil
02 -
1 tablespoon fresh lemon juice
03 -
1 tablespoon extra-virgin olive oil
04 -
1 small garlic clove, grated
05 -
2 tablespoons fresh parsley, finely chopped
06 -
¼ teaspoon sea salt
07 -
Freshly ground black pepper
→ Bread Crumb Topping
08 -
¼ cup panko bread crumbs
09 -
¼ cup Vegan Parmesan
10 -
1 tablespoon fresh parsley, chopped
11 -
¼ to ½ teaspoon sea salt
12 -
Red pepper flakes (optional)
→ For Serving
13 -
Extra-virgin olive oil, for cooking
14 -
Fresh basil and thyme, for garnish (optional)
# Steps:
01 -
Slice the yellow squash into ¼-inch rounds. If using large squash, cut the rounds into half-moons for even cooking.
02 -
In a jar with a tight-fitting lid, combine the lemon juice, olive oil, grated garlic, chopped parsley, sea salt, and freshly ground black pepper. Shake well to emulsify.
03 -
In a small bowl, mix together the panko bread crumbs, Vegan Parmesan, chopped parsley, sea salt, several grinds of black pepper, and a pinch of red pepper flakes if desired.
04 -
Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for 7 to 10 minutes, stirring occasionally to ensure even cooking. The squash should be tender but still have a slight firmness.
05 -
Remove the skillet from heat and toss the cooked squash with the prepared herb oil. Sprinkle the panko mixture over the top and garnish with fresh basil and thyme if desired.
# Notes:
01 -
This sautéed yellow squash is best served immediately while the topping is still crispy.
02 -
For the best texture, avoid overcooking the squash to prevent it from becoming watery and mushy.