Patty pan squash is sautéed in butter with garlic, spinach, fresh basil, parsley, and Parmesan cheese for a flavorsome side dish for summer dinners.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
79 Calories
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.
Ingredients
1 tablespoon butter
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
4 patty pan squash, sliced to 1/2-inch-thick pieces
0.25 cup chopped fresh parsley
0.5 lemon, juiced
0.5 sweet yellow onion (such as Vidalia®), thinly sliced
