- Food: Sauteed Yellow Squash
- Writer: Lizzie Green
- Content-Type: Food Blog
This sautéed yellow squash recipe gets a boost of flavor from a crunchy panko topping and fresh herbs. It’s a simple and wonderful summer side dish.
Is there anyone else who enjoys yellow squash? It, like zucchini, begins to take over my fridge at this time of year, but I can’t complain. This soft, sunny summer squash is adaptable, healthy, and incredibly simple to prepare.
I enjoy grilling, roasting, and even eating it raw, but I’ve recently become addicted to this sautéed yellow squash recipe.
Because yellow squash has a mild flavor, I immediately toss it with a vibrant herb oil after it comes off the fire. Then, for crunch, I add a flavorful panko topping. Just a warning: this topping is really addicting.
It’s completely vegan, but it feels rich and cheesy owing to my quick vegan Parmesan. It makes this basic recipe appealing when topped with soft, herb-flecked squash.
What to Look for When Buying Summer Squash?
The quality of your ingredients matters when crafting a simple, produce-forward dish. A superb Caprese salad isn’t complete without sweets, and tart tomatoes and a peach cobbler aren’t complete without juicy peaches.
It pays to use the best yellow squash you can find for this dish.
Yellow squash in small or medium sizes can be found at the farmer’s market or in the supermarket store. They should have shiny, vivid skin that is firm to the touch — soft patches indicate decay.
Summer squash that is exceptionally long or thick should be avoided. They have a spongy, seedy, and watery texture and are frequently bland. When in doubt, go for the smallest squash you can find.
They’ll have a subtle sweetness to them and a firm/tender texture on the inside.
Yellow Squash Cooking Instructions
Sautéing yellow squash is now my favorite technique of preparation. I like how the vegetables become slightly soft and sweet while still having a good bite to them. This is how I go about it:
Prepare the squash by slicing it into 1/4-inch thick rounds. Cut the rounds into half-moons if your squash is exceptionally large.
Then get cooking! In a large skillet, heat a drizzle of olive oil over medium heat and sauté the squash for 7 to 10 minutes, turning periodically. Cook until it softens slightly but retains a good bite. You don’t want it to turn mushy, do you?
Last but not least, season it. Toss the summer squash with the herb oil after removing it from the heat. Enjoy it with the panko topping and fresh herbs on top.
Serving Suggestions for Yellow Squash Recipe
This recipe for sautéed yellow squash is a quick and easy summer side dish. Serve it with your favorite protein, homemade pizza, eggplant Parmesan, or one of the following summer pasta dishes:
- Spaghetti Aglio e Olio
- Linguine Lemon and Tomatoes
- Easy Pesto Pasta
- Best Vegetarian Lasagna
- Creamy Pomodoro Pasta
Sautéed Yellow Squash
|Time to prepare: 10 minutes
One of my all-time favorite summer squash recipes is this sautéed yellow squash! The soft, herb-flecked squash contrasts beautifully with a crispy, nutty panko topping.
- 3 yellow squash
- Extra virgin olive oil, for drizzling
- Fresh basil & thyme for garnish, optional
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons parsley, finely chopped
- 1 small garlic clove, grated
- ¼ teaspoon sea salt
- Freshly ground black pepper
Bread Crumb Topping
- ¼ cup panko bread crumbs
- ¼ cup Vegan Parmesan
- 1 tablespoon chopped parsley
- ¼ to ½ teaspoon sea salt
- pinch of red pepper flakes, optional
- Squash should be cut into 14-inch rounds. Slice the rounds into half-moons if the squash is large.
- To make the herb oil, follow these steps: Blend the lemon juice, olive oil, garlic, parsley, salt, and pepper in a jar with a tight-fitting lid and shake to combine.
- To make the topping, follow these steps: Combine the panko, Vegan Parmesan, parsley, salt, a few grinds of pepper, and a pinch of red pepper flakes, if preferred, in a small mixing bowl.
- Using a few drizzles of olive oil, heat a large skillet over medium heat. Sauté the squash for 7 to 10 minutes, stirring occasionally to ensure that both sides are cooked. I prefer to cook mine till it’s soft but still firm to the biting, but not too watery and mushy. Remove the pancetta from the heat and stir with the herb oil. If desired, top with the panko mixture and fresh herbs.