Sauteed Summer Squash
This tasty and delicious summer squash recipe is high in vitamin C.
Bread Crumb Topping:
Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
Prepare herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
Prepare topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it’s soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.
- Amount Per Serving
- Calories 117
- Calories from Fat
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 7mg3%
- Sodium 494mg21%
- Potassium 557mg16%
- Total Carbohydrate 9g3%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $1.72
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.