Sauteed Patty Pan Squash

Rarely can you find patty pan (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 also 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. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.

Step 2

Mix spinach, parsley, and basil into squash mixture; saute 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.