How To Make Sauteed Yellow Squash, Soft, Herb-Flecked

• Food: Sauteed Yellow Squash

• Writer: Alice

• Content-Type: Food Blog

This dish for sauteed yellow squash is enhanced by a crunchy panko topping and fresh herbs. It’s the ideal summer side dish—easy and delicious.

Do you enjoy sauteed yellow squash as well? It begins to overtake my refrigerator at this point in the summer, like zucchini, but I really can’t complain.

This versatile, healthy, and simple to prepare summer squash is soft and sunny. I enjoy eating yellow squash raw, grilled, roasting, and even in raw form, but lately, I’ve become addicted to this sauteed yellow squash recipe.

Since the flavor of yellow squash is somewhat light, I immediately drizzle it with a vibrant herb oil after it has finished cooking. Then, for added crunch, I sprinkle on a layer of salty panko.

Just be aware that this topping is extremely addictive. It is completely vegan, but my simple vegan Parmesan gives it a rich, cheesy flavor. This straightforward recipe is made tempting when it is topped with soft, herb-flecked squash.

SELECTING SUMMER SQUASH

The quality of your ingredients is important whether you’re cooking a straightforward, produce-focused meal.

Without sweet, tart tomatoes, you can’t make a nice Caprese salad, and peach cobbler lacks flavor without ripe peaches. Using the best yellow squash you can find pays off in this recipe.

At the farmers market or supermarket store, look for small to medium-sized yellow squash. They should be firm to the touch, with vivid, glossy skin since soft patches are a symptom of rot.

Purchases of long or thick summer squash should be avoided. They frequently have a bland flavor and a spongy, seedy, and watery texture. Pick the smallest squash you can find if you’re unsure. They’ll taste mildly sweet and have a solid, sensitive inside.

COOKING YELLOW SQUASH

Currently, sautéing is my preferred way to prepare yellow squash. I adore how the vegetables get a little softer and sweeter yet keep a wonderful bite. Here’s what I do:

First, cut the squash into rounds that are 1/4 inch thick. Cut the rounds into half-moons if your squash is exceptionally large.

Cook next! Squash should be sautéed in a big skillet with a sprinkle of olive oil over medium heat for 7 to 10 minutes, turning periodically. Cook until it softens somewhat but maintains a pleasant bite. You do not want it to mush up!

Add seasoning last. Summer squash should be taken off of the fire and combined with herb oil. Enjoy it after adding the panko coating and fresh herbs.

TIPS FOR SERVING YELLOW SQUASH RECIPE

A quick and tasty summer side dish is this sautéed yellow squash recipe. Serve it with your preferred protein, homemade pizza, eggplant parmesan, or one of these fresh pasta dishes from the summer:

• Easy Pesto Pasta
• Spaghetti Aglio e Olio
• Linguine with Lemon and Tomatoes
• Creamy Pasta Pomodoro
• Best Vegetarian Lasagna
• Or any of these 25 Easy Pasta Recipes!

Authentic focaccia or hearty crusty bread can be served to finish the meal and mop up any leftover herb oil. Enjoy!

SAUTEED YELLOW SQUASH

One of my all-time favorite summer squash recipes is the sauteed yellow squash! The soft, herb-flecked squash contrasts beautifully with the crunchy, nutty panko topping.

INGREDIENTS

INSTRUCTIONS

1. Round the squash up to 1/4 inch thick. Slice the rounds of squash into half-moons if it is a large one.
2. Creating the herbal oil: Shake the ingredients—lemon juice, olive oil, garlic, parsley, salt, and pepper—in a container with a tight-fitting cover to combine.
3. Creating the topping Panko, Vegan Parmesan, parsley, salt, a few grinds of pepper, and a pinch of red pepper flakes, if preferred, should all be combined in a small bowl.
4. With a few drizzles of olive oil, warm a sizable skillet over medium heat. Add the squash and simmer for 7 to 10 minutes, stirring regularly to ensure even cooking on all sides. I prefer to cook mine until it is tender but still retains a hard bite, but not until it is overly wet and mushy. Toss with the herb oil after removing it from the skillet. If desired, garnish with the panko mixture and fresh herbs.