Sautéed Summer Squash
quick side dish with lots of flavor
Ingredients
Ingredients
- summer squash (zucchini or yellow 2 sm or 1 medium
- olive oil
- fresh basil garnish
Herb Oil
- 1 Tbsp fresh lemon juice
- 1 Tbsp olive oil see note
- 1/2 tsp garlic scape finely grated or micorplaned
- 2 Tbsp fresh basil finely chopped
- 1/4 tsp sea salt
- fresh ground black pepper
Bread Crumb Topping
- 1/4 cup panko bread crumbs
- 1/4 cup vegan parmesan or regular
- 1 Tbsp fresh basil leaves chopped
- 1/2 tsp sea salt
- 1/8 tsp red pepper flakes
Instructions
- Slice the squash into 1/4 inch rounds. Larger pieces can be cut into half moonssummer squash (zucchini or yellow
Make the herb oil
- in a jar or bowl combine1 Tbsp fresh lemon juice, 1 Tbsp olive oil, 1/2 tsp garlic scape, 2 Tbsp fresh basil, 1/4 tsp sea salt, fresh ground black pepper
Make the crumb topping
- in a small bowl combine1/4 cup panko bread crumbs, 1/4 cup vegan parmesan , 1 Tbsp fresh basil leaves , 1/2 tsp sea salt, 1/8 tsp red pepper flakes
Cook the squash
- heat a large skillet to medium heat and drizzle a bit of olive oil into the pan.olive oil
- add squash and saute for about 7-10 minutes, stirring occasionally until all sides are cooked and tender but firm.
- remove from skillet and toss with the herb oil
- top with bread crumb topping
- garnish with fresh small basil leavesfresh basil garnish
Notes
Olive Oil: Crystal City Olive oil has a basil infused oil that is delicious.
Vegan Parmesan
3/4 cup raw cashews, 3 Tbsp nutritional yeast, 3/4 tsp sea salt, 3/4 tsp garlic powder
add all ingredients to food processor. Mix, pulse until a fine meal is achieved. Store in a jar in the refrigerator. Lasts for several weeks.
Vegan Parmasean
3/4 cup raw cashews, 3 Tbsp nutritional yeast, 3/4 tsp sea salt, 3/4 tsp garlic powder. Add all ingredients to food processor. Mix, pulse until a fine meal is achieved. Store in a jar in the refrigerator. Makes 1 1/4 cup. Lasts for several weeks.
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