Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe

If you love simple, fresh flavors with a satisfying crunch, you’re going to adore this Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe. It’s one of those dishes I reach for when I want a veggie side that’s quick, flavorful, and just plain delicious. The combination of tender yellow squash, bright herb oil, and a crispy, cheesy panko topping is fan-freaking-tastic — and honestly, every time I make it, my family goes crazy for it!

this …

Ingredients You’ll Need

For this recipe, I like to use fresh, vibrant ingredients that complement each other beautifully. The yellow squash cooks down nicely without becoming mushy, and the herb oil and panko Parmesan topping add layers of flavor and crunch you wouldn’t expect from such a simple sauté.

• Yellow Squash: Look for firm, brightly colored squash without soft spots to ensure the freshest flavor and texture.
• Extra-Virgin Olive Oil: Use good quality oil for drizzling and sautéing—it really makes a difference in flavor.
• Fresh Basil and Thyme (Optional): Fresh herbs brighten the dish and add an aromatic touch.
• Lemon Juice: Provides a fresh acidic kick in the herb oil, balancing out the richness.
• Garlic: A small clove grated into the herb oil infuses a subtle depth of flavor without overpowering.
• Fresh Parsley: Adds brightness and freshness to both the herb oil and the panko topping.
• Sea Salt and Freshly Ground Black Pepper: Essential for seasoning to bring all flavors together.
• Panko Bread Crumbs: Look for light, airy panko bread crumbs—they give that amazing crunch on top.
• Vegan Parmesan: Adds cheesy flavor to the topping while keeping it light and dairy-free (if you want a classic touch, regular Parmesan works beautifully too).
• Red Pepper Flakes (Optional): Just a pinch if you like a hint of heat to balance the richness.

Variations

I’m all about making recipes your own, so I often tweak this Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe depending on what’s in my kitchen or what my mood is. Feel free to play around with herbs, toppings, or even add-ins—you might discover a new favorite way to enjoy it!

• Adding Heat: I sometimes amp up the red pepper flakes or add a dash of smoked paprika for a smoky, spicy twist that my spice-loving friends totally appreciate.
• Cheese Swap: Swap vegan Parmesan for regular Parmesan or even Pecorino Romano for a sharper, saltier flavor if dairy isn’t a concern.
• Herb Variations: Tried rosemary or dill in the herb oil and loved the subtle flavor changes—it’s fun to experiment with garden-fresh herbs!
• Bulk It Up: Toss in some cherry tomatoes or sliced mushrooms while sautéing for a more substantial veggie medley.
• Gluten-Free Option: Use gluten-free panko or crushed nuts like almonds instead to keep it crunchy without gluten.

How to Make Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe

Step 1: Prep the Squash Just Right

Start by slicing your yellow squash into ¼-inch thick rounds. If your squash is on the larger side, go ahead and halve those rounds into half-moons—this helps them to cook evenly and look charming on the plate. One neat trick I learned is to slice uniformly because uneven pieces can either undercook or go mushy quickly.

Step 2: Whip Up the Herb Oil

Here’s where the flavor magic happens. Combine fresh lemon juice, quality extra-virgin olive oil, grated garlic, chopped parsley, sea salt, and freshly ground black pepper in a jar with a tight lid. Shake it up until everything comes together into a beautifully fragrant herb oil. I find shaking it right before you toss the squash helps keep all those flavors bright and fresh.

Step 3: Make the Crispy Panko Parmesan Topping

In a small bowl, mix together the panko crumbs, vegan Parmesan, chopped parsley, sea salt, freshly ground pepper, and a pinch of red pepper flakes if you want that little kick. This topping adds texture and savory punch that I adore—it’s the finishing touch that makes this yellow squash dish really pop!

Step 4: Sauté the Squash to Perfection

Heat a large skillet over medium heat and drizzle in some extra-virgin olive oil. Add your squash slices and sauté for 7 to 10 minutes, stirring occasionally to get an even cook and delightful golden edges. My trick is to keep an eye on the texture—you want the squash to be tender but still holding its shape and not watery or mushy. When it’s just right, remove the skillet from the heat.

Step 5: Assemble and Serve

Toss the hot squash with the herb oil right in the skillet or a serving bowl, then sprinkle generously with your panko Parmesan topping and fresh herbs like basil or thyme if you’re using them. The warm squash helps everything meld together, while the topping stays crisp and inviting.

How to Serve Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh basil and thyme—it brings a lovely herbal aroma and a burst of color that makes the dish not only taste fresh but look irresistible. Sometimes I add a few grinds of black pepper or a light drizzle of extra olive oil for shine. These small touches make a big impression when you serve it!

Side Dishes

This sautéed yellow squash pairs beautifully with grilled or roasted meats like chicken, pork, or fish. It’s also fantastic alongside a pasta dish, rice pilaf, or even a hearty grain bowl for a vegetarian meal. Whenever I want something light but satisfying on the side, this is my go-to.

Creative Ways to Present

For dinner parties, I like to serve this in shallow white bowls or on rustic wooden boards with a lemon wedge and a sprinkle of extra fresh herbs to make it feel special. You could also layer it in small glass jars to show off the colorful layers if you want to get a little fancy, or portion it with a colorful mixed salad for a vibrant presentation.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do), store the sautéed squash without the panko topping in an airtight container in the fridge. The herb oil helps keep it flavorful for up to 3 days. I usually keep the topping separate and add it fresh when reheating to keep that crunch.

Freezing

I’ve tried freezing this squash, but because of the delicate texture of cooked squash and the crispy topping, I recommend eating it fresh or refrigerated instead. Freezing can make the squash watery and the topping soggy. If you want to freeze, skip the topping and add fresh crumbs when serving.

Reheating

To reheat, I gently warm the squash in a skillet over medium-low heat with a splash of olive oil to revive the texture without drying it out. Then I sprinkle the panko Parmesan topping on right at the end or just before serving to keep it crispy and tasty.

FAQs

Final Thoughts

I absolutely love how this Sautéed Yellow Squash with Herb Oil and Panko Parmesan Topping Recipe comes together with minimal fuss but delivers so much flavor and texture. It’s one of those dishes I’m always happy to share because I know it’ll impress without stress. Give it a try—you’ll find that simple ingredients, thoughtful techniques, and a little attention to detail can turn humble squash into something truly special. I can’t wait for you to fall for it as much as I have!

Print