Hi Mike!

>> The system is up and running.  Unfortunately BBBSD did crash a few days ago
> n
>> since it was my daughter's birthday, I admit I was a little busy :)

> And for good reason.  Happy Birthday to her.  Hope you all were able to
> enjoy some good eats.  :)

Thank you Mike, and yes we sure did :)


Ingredients
3 yellow squash
Extra virgin olive oil, for drizzling Fresh basil & thyme for garnish, optional

Herb oil
 1 tablespoon lemon juice
 1 tablespoon extra-virgin olive oil
 1 small garlic clove, grated
 2 tablespoons parsley, finely chopped
 ¼ teaspoon sea salt
 Freshly ground black pepper

 Bread Crumb Topping
  ¼ cup panko bread crumbs
  ¼ cup Vegan Parmesan
  1 tablespoon chopped parsley
  ¼ to ½ teaspoon sea salt
  pinch of red pepper flakes, optional

Instructions
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 lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.

Make the 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.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6