Description
A simple and flavorful recipe for sautéed yellow squash, enhanced with a zesty herb oil and a crunchy vegan Parmesan breadcrumb topping. This quick and easy dish is perfect for a healthy side that combines fresh herbs, garlic, and a balance of textures with tender squash and a crispy topping.
Ingredients
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
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Bread Crumb Topping
- ¼ cup panko bread crumbs
- ¼ cup Vegan Parmesan
- 1 tablespoon chopped fresh parsley
- ¼ to ½ teaspoon sea salt
- Red pepper flakes (optional)
Instructions
- Prepare the squash: Slice the yellow squash into ¼-inch rounds. If the squash is large, further slice the rounds into half-moons for even cooking and better texture.
- Make the herb oil: In a jar with a tight-fitting lid, combine the fresh lemon juice, extra-virgin olive oil, grated garlic, finely chopped parsley, sea salt, and freshly ground black pepper. Shake vigorously to blend all ingredients thoroughly.
- Prepare the topping: In a small bowl, mix together the panko bread crumbs, vegan Parmesan, chopped parsley, sea salt (between ¼ to ½ teaspoon), freshly ground black pepper, and red pepper flakes if using for a slight kick.
- Sauté the squash: Heat a large skillet over medium heat and drizzle with extra-virgin olive oil. Add the sliced squash and cook, stirring occasionally, for about 7 to 10 minutes. Cook until the squash is tender but still firm and not mushy or watery.
- Toss and serve: Remove the cooked squash from heat and toss gently with the prepared herb oil to coat evenly. Sprinkle the breadcrumb topping over the squash, and garnish with fresh basil and thyme if desired. Serve warm as a flavorful side dish.
Notes
- You can customize the breadcrumb topping by adding nuts or seeds for extra crunch.
- Use fresh herbs to maximize flavor, but dried herbs can work in a pinch by adjusting quantities.
- If you prefer a less spicy topping, omit the red pepper flakes.
- This dish pairs well with grilled proteins or can be served atop grains for a vegetarian meal.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
