Sauteed yellow squash herb has become my go-to summer side dish, and I think you’re going to love it too! I remember the first time I made it; the aroma of garlic and fresh herbs filled my kitchen, and the squash was perfectly tender-crisp. It’s such a simple yet elegant way to enjoy summer’s bounty. This isn’t just any sauteed squash; it’s a flavor explosion with a zesty herb oil and a delightful crunchy topping. If you’re looking for a delicious and healthy way to prepare squash, this quick sauteed yellow squash recipe is exactly what you need. Let’s get cooking!
Why You’ll Love This Sauteed Yellow Squash Herb
You’ll adore this simple dish for so many reasons:
- It boasts an incredibly fresh and savory taste that highlights the natural sweetness of yellow squash.
- Prep time is a breeze, taking only about 10 minutes, making it perfect for busy weeknights.
- It’s a wonderfully healthy option, packed with vitamins and low in calories.
- This recipe is super budget-friendly, using common, affordable ingredients.
- The delightful texture combination of tender squash and crunchy topping is a hit with the whole family.
- Learning how to saute yellow squash with herbs is a fundamental skill for any home cook.
- The bright, zesty herb oil makes this more than just a simple side; it elevates any meal.
- It’s a versatile way to saute yellow squash with herbs that pairs perfectly with almost any main course.
Ingredients for Sauteed Yellow Squash Herb
Gather these simple ingredients for a delightful yellow squash sauteed with fresh herbs:
- 3 yellow squash – choose firm, medium-sized squash for the best texture
- Extra-virgin olive oil, for drizzling – a good quality oil makes a difference
- Fresh basil and thyme, for garnish (optional) – adds a final burst of freshness
- Herb Oil:
- 1 tablespoon fresh lemon juice – provides a bright, zesty counterpoint
- 1 tablespoon extra-virgin olive oil – forms the base of our flavorful herb oil
- 1 small garlic clove, grated – adds a pungent, savory kick
- 2 tablespoons fresh parsley, finely chopped – offers a clean, herbaceous flavor
- 1/4 teaspoon sea salt – enhances all the flavors
- Freshly ground black pepper, to taste – for a touch of warmth
- Bread Crumb Topping:
- 1/4 cup panko bread crumbs – for that essential crispy texture
- 1/4 cup Vegan Parmesan – adds a cheesy, umami depth
- 1 tablespoon chopped fresh parsley – more fresh herb goodness
- 1/4 to 1/2 teaspoon sea salt – adjust to your preference
- Red pepper flakes (optional) – for a hint of heat
How to Make Sauteed Yellow Squash Herb
Let’s get this delicious side dish on your table! It’s surprisingly simple.
- Step 1: First, prepare your beautiful yellow squash. Slice them into nice, even 1/4-inch rounds. If you’ve got some larger squash, don’t worry! Just slice those rounds in half to create half-moons. This ensures they cook evenly and gives you a lovely texture.
- Step 2: Now, let’s whip up that vibrant herb oil. Grab a small jar with a tight-fitting lid. Combine the fresh lemon juice, a good glug of extra-virgin olive oil, that grated garlic clove, and the finely chopped parsley. Add the sea salt and black pepper. Screw the lid on tight and shake it like you mean it until everything is beautifully emulsified.
- Step 3: Time for the crunchy topping! In a separate small bowl, mix together the panko bread crumbs, vegan Parmesan, more chopped parsley, and the salt and pepper. If you like a little warmth, toss in those optional red pepper flakes.
- Step 4: Get a large skillet nice and warm over medium heat. Drizzle in a bit more extra-virgin olive oil. Add your prepared squash. As you pan-fried yellow squash herbs, stir them occasionally. You’re aiming for about 7 to 10 minutes of cooking. You want the squash to be tender but still have a slight bite – no mushiness allowed!
- Step 5: Once the squash is perfectly cooked, remove the skillet from the heat. Gently toss the squash with the prepared herb oil, making sure every piece is coated. This is where the magic happens, transforming simple squash into something special.
- Step 6: Finally, sprinkle that delicious breadcrumb topping over the squash. If you have some fresh basil and thyme on hand, a little garnish adds a beautiful finishing touch. Serve this delightful sauteed yellow squash herb immediately while it’s warm and the topping is crispy. It’s a truly satisfying experience when you pan-fried yellow squash herbs this way!
Pro Tips for the Best Sauteed Yellow Squash Herb
Want to elevate your sautéed squash game? Here are my favorite tricks:
- Don’t overcrowd the pan! Cook the squash in batches if necessary to ensure it sautés rather than steams. This is key for that tender-crisp texture.
- Slice your squash uniformly. Even thickness means even cooking, preventing some pieces from becoming mushy while others are still too firm.
- Taste and adjust seasoning at every stage. The herb oil and breadcrumb topping both need a good pinch of salt and pepper to really shine.
- Fresh herbs are your best friend here. While dried can work in a pinch, the vibrant flavor of fresh parsley, basil, and thyme makes a huge difference.
What’s the secret to perfect Sauteed Yellow Squash Herb?
The real secret lies in not overcooking the squash and using a bright, flavorful herb oil. Making this an easy herb sauteed yellow squash dish is all about balancing textures and fresh flavors. For more tips on fresh ingredients, check out tips for a successful harvest.
Can I make Sauteed Yellow Squash Herb ahead of time?
You can prepare the herb oil and the breadcrumb topping a day in advance and store them separately in airtight containers in the refrigerator. The squash itself is best sautéed just before serving for optimal texture.
How do I avoid common mistakes with Sauteed Yellow Squash Herb?
The biggest mistake is overcrowding the pan, which leads to steamed, soggy squash. Another pitfall is overcooking; aim for tender with a slight bite. Lastly, don’t skip the herb oil and topping – they add crucial flavor and texture!
Best Ways to Serve Sauteed Yellow Squash Herb
This vibrant dish is incredibly versatile and makes a fantastic yellow squash herb side dish. I love pairing it with grilled chicken or fish for a light and healthy weeknight dinner. It also works beautifully alongside roasted pork tenderloin or a hearty lentil loaf for a complete vegetarian meal. For a casual summer barbecue, it’s the perfect accompaniment to burgers or grilled vegetables.
Nutrition Facts for Sauteed Yellow Squash Herb
Here’s a look at the nutritional breakdown per serving of this delicious sauteed yellow squash herb dish:
- Calories: 110
- Fat: 7g
- Saturated Fat: 1g
- Protein: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 250mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on healthy eating, you might find the benefits of onions interesting.
How to Store and Reheat Sauteed Yellow Squash Herb
Properly storing your delicious sauteed yellow squash herb ensures you can enjoy its fresh flavors later. Once cooked, let the squash cool completely to room temperature before storing. This prevents condensation, which can make the dish soggy. Transfer the cooled squash to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. For longer storage, you can freeze it for up to 3 months. When ready to enjoy, gently reheat it. The best method is to warm it in a skillet over low heat, stirring occasionally, to maintain the crispness of the topping. You can also microwave it, but be mindful that the topping might lose some of its crunch. This storage-related secondary keyword advice will help keep your squash tasting great!
Frequently Asked Questions About Sauteed Yellow Squash Herb
What are the best herbs to use with sauteed yellow squash?
For a truly delightful herbed yellow squash saute, I find that a combination of fresh parsley, basil, and thyme works wonders. Lemon zest or a squeeze of lemon juice also brightens the flavor beautifully. You can experiment with others like chives or dill, but these classics provide a wonderful aromatic balance. If you enjoy fresh herbs, you might also like our Caprese Salad.
Can I use dried herbs instead of fresh for my sauteed yellow squash?
Yes, you absolutely can! If you don’t have fresh herbs on hand, dried herbs are a good substitute. Generally, you’ll want to use about one-third of the amount of dried herbs compared to fresh. For instance, if a recipe calls for 2 tablespoons of fresh parsley, use about 2 teaspoons of dried parsley. Remember to add them earlier in the cooking process to allow their flavors to bloom.
How can I make my sauteed yellow squash less watery?
The key to avoiding watery squash is to not overcrowd the pan and to cook it over medium-high heat. This allows the moisture to evaporate quickly, searing the squash rather than steaming it. Slicing the squash uniformly also helps, as does patting it dry with paper towels before adding it to the hot skillet. This ensures a lovely texture for your herbed yellow squash saute.
What main dishes pair well with sauteed yellow squash?
This versatile side dish is fantastic with a variety of main courses. It’s excellent alongside grilled chicken or fish, such as salmon or cod. Roasted pork tenderloin or baked chicken breasts are also great pairings. For a vegetarian meal, it complements hearty grain bowls, lentil loaf, or even a simple pasta dish. The bright flavors make it a perfect summer side.
Variations of Sauteed Yellow Squash Herb You Can Try
Once you’ve mastered the basic sauteed yellow squash herb, don’t be afraid to play around! Here are a few ideas to switch things up:
- Spicy Kick: For a touch of heat, add a pinch of red pepper flakes to the squash as it sautés. You can also increase the amount of red pepper flakes in the breadcrumb topping for a more pronounced spice.
- Garlic Lover’s Dream: If you adore garlic, consider adding another clove or two to the herb oil. You could even add a few minced garlic cloves to the pan during the last minute of sautéing the squash to create a truly delicious garlic herb sauteed yellow squash.
- Lemon Zest Boost: For an extra burst of citrusy brightness, add the zest of half a lemon to the herb oil. This really enhances the fresh flavors and complements the squash beautifully.
- Nutty Crunch: Swap out half of the panko bread crumbs for finely chopped almonds, walnuts, or sunflower seeds in the topping. This adds a wonderful nutty flavor and even more satisfying crunch when you pan-fried yellow squash herbs.
Mouthwatering Sauteed Yellow Squash Herb
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Vegan
Description
A quick and easy recipe for sautéed yellow squash with a bright herb oil and a crunchy vegan Parmesan panko topping. This dish is perfect as a flavorful and healthy side.
Ingredients
- 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
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- Bread Crumb Topping:
- 1/4 cup panko bread crumbs
- 1/4 cup Vegan Parmesan
- 1 tablespoon chopped fresh parsley
- 1/4 to 1/2 teaspoon sea salt
- Red pepper flakes (optional)
Instructions
- Prepare the squash: Slice the yellow squash into 1/4-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 1/4 to 1/2 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.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
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
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