Who else loves yellow squash? Like zucchini, it starts to take over my fridge at this point in the summer, but I really can’t complain. This tender, sunny summer squash is versatile, nourishing, and super easy to cook. I love to grill it, roast it, and even eat it raw, but lately, I’ve been hooked on this sautéed yellow squash recipe.
Yellow squash itself has a mild flavor, so I toss it with a bright herb oil as soon as it comes off the heat. Then, I pile on a savory panko topping for crunch. Just a heads up – this topping is seriously addictive. It’s totally vegan, but thanks to my easy vegan Parmesan, it tastes rich and cheesy. Topped onto the tender, herb-flecked squash, it makes this simple recipe irresistible.
Toss the squash slices with oil, parmesan, garlic, salt, basil, thyme, and oregano. It’s baking time. Place the squash slices on a parchment-lined baking tray and bake for 20 to 25 minutes at 425°F (220°C). They should be soft and slightly golden!
How to Select Summer Squash
Anytime you’re making a simple, produce-forward recipe, the quality of your ingredients counts. You can’t make a great Caprese salad without sweet, tangy tomatoes, and peach cobbler falls flat without juicy peaches. Here, it pays to use the best yellow squash you can find.
Look for small or medium-sized yellow squash at the farmers market or grocery store. They should have vibrant, glossy skins and be firm to the touch – soft spots are a sign of rot. Avoid buying summer squash that are particularly long or thick. They’re often bland, with a spongy, seedy, and watery texture. When in doubt, choose the smallest squash available. They’ll have a lightly sweet flavor and firm/tender interior.
How to Cook Yellow Squash
Right now, sautéing is my favorite method for how to cook yellow squash. I love how the veggies become slightly soft and sweet but still retain a nice bite. Here’s how I do it:
First, slice the squash into 1/4-inch-thick rounds. If your squash is particularly large, cut the rounds into half-moons.
Then, cook! Heat a drizzle of olive oil in a large skillet over medium heat, and sauté the squash for 7 to 10 minutes, stirring occasionally. Cook until it softens but still has a nice bite. You don’t want it to become mushy!
Finally, season it. Remove the summer squash from the heat and toss it with the herb oil. Sprinkle it with the panko topping and fresh herbs, and enjoy!
Sauteed Zucchini & Squash| Healthy side dishes
FAQ
What is the best way to eat squash?
How do you cook squash in the oven?
Preheat oven to 400°F. Place squash rounds in a large bowl. Drizzle with olive oil and season with salt and pepper to taste. Toss to coat. Arrange squash in a single layer on a rimmed baking sheet. Top with Parmesan cheese. Roast in the oven for 12-14 minutes, or until squash is tender.
What is the best way to cook zucchini?
One of the healthiest and tastiest ways to cook zucchini is in the oven. They cook more slowly, allowing the spices to penetrate the slices better and making the zucchini more flavorful.
How do you cook squash in a frying pan?
Melt 1 tablespoon unsalted butter and 1 tablespoon olive oil in the same pan over medium-high heat. Add the squash in an even layer and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring every few minutes, until the squash is tender and light golden-brown, 8 to 10 minutes. Push the squash to one side of the pan.
How do you cook yellow squash?
Saute – Slice yellow squash, season with a little garlic or rosemary, then sauté in some olive oil on the stovetop. Bake – Arrange slices of yellow squash in a single layer on a baking sheet, sprinkle with parmesan cheese, and roast in the oven for a perfect side dish. You can also add roasted squash to salads, pizza, or pasta.