Sautéed Patty Pan Squash

You rarely find patty pan squash (aka scalloped squash) in the grocery store. However, many farmers' markets have them. In Texas, it seems that every farmers' market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream summer!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 79 Calories

Ingredients

• 1 tablespoon butter
• ¼ cup chopped fresh parsley
• ½ lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil
• salt and ground black pepper to taste
• 1 dash lemon pepper
• 3 cloves garlic, crushed, or more to taste
• 1 ½ teaspoons grated Parmesan cheese
• ½ sweet yellow onion (such as Vidalia®), thinly sliced
• 4 patty pan squash, sliced to 1/2-inch-thick pieces
• 1 ½ cups packed fresh spinach (Optional)

Recipe Instructions

Step 1

Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.

Step 2

Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.