Sautéed Summer Squash
quick side dish with lots of flavor
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
Make the herb oil
in a jar or bowl combine
1 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 combine
1/4 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 leaves
fresh basil garnish
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.