Sautéed Yellow Squash

• portionen: 4 servings
• gesamtzeit: 10 minutes

Zutaten

3 yellow squash

Extra-virgin olive oil (for drizzling)

Fresh basil and thyme (for garnish, optional)

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

¼ cup panko bread crumbs

¼ cup Vegan Parmesan

1 tablespoon chopped fresh parsley

¼ to ½ teaspoon sea salt

Red pepper flakes (optional)

Anweisungen

Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.

Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.

Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.

Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it’s soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.