Oh, the joys of summer produce!  Tomatoes, cucumbers, zucchini, yellow squash & basil…loads of basil!  Here’s a wonderfully easy (and SO delish) recipe for summer squash.  While this one uses yellow squash, you could certainly sub in zucchini, Pattypan or crookneck.  It’s zesty, garlicy, crunchy & basil-y…all in one amazing dish!  🙂

Ingredients

• 3 yellow squash
• Olive oil

Herby Oil

• 1 T lemon juice
• 1 T olive oil
• 1 small garlic clove, minced
• 2 T fresh basil, finely chopped
• 1/4 t salt
• Black pepper

Panko Topping

• 1/4 c panko bread crumbs
• 1/4 c Parmesan, grated
• Salt & black pepper
• Pinch of red pepper flakes, optional

Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.

Make the herb oil: In a small bowl, combine lemon juice, olive oil, garlic, basil, salt, & pepper.

Make the topping: In a small bowl, combine panko, Parmesan, salt, several grinds of pepper, & a pinch of red pepper flakes.

Drizzle olive oil into a large skillet. Heat over medium heat. Add the squash & sauté for about 7-10 minutes, stirring occasionally so that all sides get cooked (make sure to not cook it too long…it’ll get watery & mushy). Remove from the skillet & toss with the herb oil & panko mixture. Enjoy!

Adapted from Sautéed Yellow Squash Recipe – Love and Lemons.