Lemon Sautéed Yellow Squash

I’ve been making this sautéed yellow squash recipe on repeat lately, and I can’t get enough of how the garlic and fresh herbs bring out the natural sweetness of the squash. It’s one of those simple side dishes that comes together in about 15 minutes but tastes like you put in way more effort. Trust me, once you try it with that crispy panko topping, you’ll be adding it to your weekly rotation too!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-320
• Protein: 6-9 g
• Fat: 15-20 g
• Carbohydrates: 24-32 g

Ingredients

For the squash:

• 3 yellow squash (sliced into 1/4-inch rounds)
• 1.5 tbsp olive oil (I use Lucini Extra Virgin)
• fresh basil
• fresh thyme

For the herb oil:

• 1 tbsp lemon juice
• 1.5 tbsp olive oil
• 1 garlic clove (minced and allowed to sit for 5 minutes for better flavor)
• 2 tbsp parsley
• 1/4 tsp salt
• black pepper
• 1/4 tsp dried oregano

For the topping:

• 1/4 cup panko (I prefer Ian's for a better crunch)
• 1/4 cup vegan parmesan (Follow Your Heart brand)
• 1 tbsp parsley
• 1/2 tsp salt
• red pepper flakes
• 1 tsp nutritional yeast

Step 1: Prepare the Mise en Place and Flavor Components

• 1 garlic clove, minced
• fresh basil
• fresh thyme
• 2 tbsp parsley
• 1 tbsp parsley
• all other measured ingredients

Mince the garlic clove and let it sit for 5 minutes—this allows the enzymes to develop, creating a more complex, less harsh garlic flavor.

While the garlic rests, finely chop the fresh basil, thyme, and parsley, keeping them separate.

Measure out all remaining ingredients into small bowls so everything is ready when you need it.

This preparation ensures you won't be scrambling mid-cook and allows the garlic to reach its full potential flavor-wise.

Step 2: Slice the Squash and Make the Dressing

• 3 yellow squash, sliced into 1/4-inch rounds
• 1.5 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 2 tbsp parsley
• 1/4 tsp salt
• black pepper
• 1/4 tsp dried oregano

Slice the yellow squash into 1/4-inch rounds—uniform thickness ensures even cooking.

While slicing, prepare the dressing by combining 1.5 tablespoons olive oil, lemon juice, the garlic that's been resting for 5 minutes, 2 tablespoons parsley, 1/4 teaspoon salt, black pepper, and the dried oregano in a jar.

Shake vigorously until emulsified, then set aside.

I like to make the dressing early because the flavors begin to marry while the squash cooks.

Step 3: Create the Panko Topping Mixture

• 1/4 cup panko
• 1/4 cup vegan parmesan
• 1 tbsp parsley
• 1/2 tsp salt
• red pepper flakes
• 1 tsp nutritional yeast

In a small bowl, combine 1/4 cup panko, 1/4 cup vegan parmesan, 1 tablespoon parsley, 1/2 teaspoon salt, a pinch of red pepper flakes, and 1 teaspoon nutritional yeast.

Mix until evenly distributed.

This mixture will be ready to sprinkle on top of the squash once it's cooked, so set it aside nearby.

Step 4: Sauté the Squash Until Tender and Lightly Browned

• 1.5 tbsp olive oil
• 3 yellow squash, sliced

Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat.

Once shimmering, add the sliced squash in a single layer, working in batches if needed to avoid crowding the pan.

Cook for 7-10 minutes, stirring occasionally, until the squash is tender and the edges develop light golden-brown spots.

This browning creates deeper flavor through caramelization.

I find medium-high heat gives the best balance between cooking the squash through and creating that subtle golden crust.

Step 5: Dress the Squash and Add the Topping

• sautéed squash from Step 4
• dressing mixture from Step 2
• panko topping mixture from Step 3

Transfer the cooked squash to a serving dish or bowl.

Pour the dressing from Step 2 over the warm squash and toss gently to coat evenly.

Immediately sprinkle the panko topping mixture from Step 3 over the dressed squash, making sure to distribute it evenly across the surface.

The residual heat will slightly toast the panko and help the flavors meld together.

Lemon Sautéed Yellow Squash

Delicious Lemon Sautéed Yellow Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 285

Ingredients Method

Ingredients

  

For the squash:

• 3 yellow squash (sliced into 1/4-inch rounds)
• 1.5 tbsp olive oil (I use Lucini Extra Virgin)
• fresh basil
• fresh thyme

For the herb oil:

• 1 tbsp lemon juice
• 1.5 tbsp olive oil
• 1 garlic clove (minced and allowed to sit for 5 minutes for better flavor)
• 2 tbsp parsley
• 1/4 tsp salt
• black pepper
• 1/4 tsp dried oregano

For the topping:

• 1/4 cup panko (I prefer Ian's for a better crunch)
• 1/4 cup vegan parmesan (Follow Your Heart brand)
• 1 tbsp parsley
• 1/2 tsp salt
• red pepper flakes
• 1 tsp nutritional yeast

Method

 

1. Mince the garlic clove and let it sit for 5 minutes—this allows the enzymes to develop, creating a more complex, less harsh garlic flavor. While the garlic rests, finely chop the fresh basil, thyme, and parsley, keeping them separate. Measure out all remaining ingredients into small bowls so everything is ready when you need it. This preparation ensures you won't be scrambling mid-cook and allows the garlic to reach its full potential flavor-wise.
2. Slice the yellow squash into 1/4-inch rounds—uniform thickness ensures even cooking. While slicing, prepare the dressing by combining 1.5 tablespoons olive oil, lemon juice, the garlic that's been resting for 5 minutes, 2 tablespoons parsley, 1/4 teaspoon salt, black pepper, and the dried oregano in a jar. Shake vigorously until emulsified, then set aside. I like to make the dressing early because the flavors begin to marry while the squash cooks.
3. In a small bowl, combine 1/4 cup panko, 1/4 cup vegan parmesan, 1 tablespoon parsley, 1/2 teaspoon salt, a pinch of red pepper flakes, and 1 teaspoon nutritional yeast. Mix until evenly distributed. This mixture will be ready to sprinkle on top of the squash once it's cooked, so set it aside nearby.
4. Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced squash in a single layer, working in batches if needed to avoid crowding the pan. Cook for 7-10 minutes, stirring occasionally, until the squash is tender and the edges develop light golden-brown spots. This browning creates deeper flavor through caramelization. I find medium-high heat gives the best balance between cooking the squash through and creating that subtle golden crust.
5. Transfer the cooked squash to a serving dish or bowl. Pour the dressing from Step 2 over the warm squash and toss gently to coat evenly. Immediately sprinkle the panko topping mixture from Step 3 over the dressed squash, making sure to distribute it evenly across the surface. The residual heat will slightly toast the panko and help the flavors meld together.