Simon's Sauteed Yellow Squash Recipe

Simon's Sauteed Yellow Squash Recipe

Simon's Sauteed Yellow Squash Recipe


  • 3 yellow squash
  • Extra virgin olive oilfor drizzling
  • Fresh basil & thyme for garnishoptional

Herb oil

  • tablespoons Simon's Secret Sauce (any flavor)
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 small garlic clovegrated
  • 2 tablespoons parsleyfinely chopped
  • ¼ teaspoon sea salt (or Simon's Secret Truffle Salt)
  • Freshly ground black pepper

Bread Crumb Topping

  • ¼ cup panko bread crumbs
  • ¼ cup Vegan Parmesan (or traditional parmesan)
  • 1 tablespoon chopped parsley
  • ¼ to ½ teaspoon sea salt
  • pinch of red pepper flakesoptional


  • Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
  • Make the herb oil: In a jar with a tight-fitting lid, combine the Simon's Secret Sauce (any flavor), lemon juice, olive oil, garlic, parsley, salt (or truffle salt), and pepper and shake to combine.
  • Make the topping: In a small bowl, combine the panko, Vegan Parmesan (or traditional 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.
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