Sautéed Yellow Squash

A crispy panko topping and fresh herbs add bold flavor to this sautéed yellow squash recipe. Easy and delicious, it’s a perfect summer side dish.

Ingredients

3 yellow squash
Light Italian dressing
1/4 cup panko bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried parsley
1 teaspoon salt-free seasoning (like Mrs. Dash)
Extra-virgin olive oil, for drizzling

Instructions:

Slice the squash into 1/4-inch rounds. If the squash is large, slice the rounds into half-moons.
In a small bowl, combine the panko bread crumbs, Parmesan, parsley, and salt-free seasoning.
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. Cook 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 a splash of Italian dressing. Top with the panko mixture. Serve.

Source: loveandlemons.com