Sautéed Yellow Squash
Ingredients
The squash
The herb oil
-
1
tablespoon
fresh lemon juice
-
1
tablespoon
extra-virgin olive oil
-
1
small clove
garlic, grated
-
2
tablespoons
fresh parsley, finely chopped
-
¼
teaspoon
sea salt
-
to taste
freshly ground black pepper
The breadcrumb topping
-
¼
cup
panko bread crumbs
-
¼
cup
Vegan Parmesan
-
1
tablespoon
chopped fresh parsley
-
¼ to ½
teaspoon
sea salt
-
to taste
red pepper flakes (optional)
For cooking
-
to drizzle
tablespoons
extra-virgin olive oil
Instructions
- Slice the squash into ¼-inch rounds, or half-moons if large.
- Make the herb oil by combining lemon juice, olive oil, garlic, parsley, salt, and pepper in a jar and shaking well.
- Prepare the topping by mixing panko, Vegan Parmesan, parsley, salt, pepper, and red pepper flakes in a small bowl.
- Heat olive oil in a large skillet over medium heat.
- Add the squash and sauté for 7 to 10 minutes, stirring occasionally until tender but not mushy.
- Remove from heat and toss with the herb oil.
- Top with the breadcrumb mixture and fresh herbs, if desired.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
3g
Sodium
200mg
Cholesterol
0mg
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