Sautéed Patty Pan Squash

Looking for a simple yet impressive side dish for your summer meals? This sautéed patty pan squash recipe is just what you need. It’s easy, quick, flavorful, and celebrates the unique texture of this underrated summer squash.

Patty pan squash, with its cute flying-saucer shape and tender flesh, is a staple in my kitchen during peak summer.

I first discovered it at a local farmer’s market a few years ago drawn in by its charming shape.

I had no idea what to do with it, but a friendly vendor gave me a quick tip: “Slice it, sauté it in olive oil, and add garlic.”

That simple advice turned into a summer favorite in my home.

Since then, I’ve tried several variations, but this quick sautéed version remains my go-to.

Why You’ll Love This

1. Quick and easy: This recipe takes less than 20 minutes from start to finish.
2. Healthy and light: Naturally low in calories and packed with nutrients.
3. Perfect for summer: A great way to use fresh garden or market squash.
4. Customizable: Pairs well with different herbs, cheeses, or seasonings.

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Cuisines: American, Vegetarian
Servings: 4
Estimated Cost: $3–$4

Equipment:

• Cutting board
• Sharp knife
• Large skillet or sauté pan
• Wooden spoon or spatula

Ingredients

• 1 lb patty pan squash, sliced into half-moons or quarters
• 1 ½ tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon lemon juice (optional)
• Fresh parsley or basil, chopped (for garnish)
• Grated Parmesan cheese (optional, for topping)

Step-by-Step Instructions

1. Prepare the squash: Wash the patty pan squash well. Trim the ends, then slice into evenly sized pieces (halves, quarters, or half-moons depending on size).
2. Heat the oil: In a large skillet over medium heat, add olive oil. Once hot, add the garlic and sauté for 30 seconds until fragrant.
3. Cook the squash: Add the sliced squash in a single layer. Cook undisturbed for 2–3 minutes to get a bit of golden color, then stir and continue cooking for another 4–5 minutes, stirring occasionally, until just tender but not mushy.
4. Season: Sprinkle with salt, pepper, and lemon juice (if using). Toss to coat evenly.
5. Garnish and serve: Turn off heat. Add chopped herbs and sprinkle with Parmesan if desired. Serve warm.

Nutrition Facts (Per Serving – Approximate)

• Calories: 80
• Fat: 6g
• Saturated Fat: 1g
• Carbohydrates: 6g
• Fiber: 2g
• Sugar: 2g
• Protein: 2g
• Sodium: 210mg

Tips for Success

1. Don’t overcrowd the pan: This helps get a better sear on the squash instead of steaming it.
2. Use fresh squash: Smaller patty pan squash are more tender and flavorful.
3. Slice evenly: Uniform slices cook more evenly and look better on the plate.
4. Finish with flair: A touch of lemon zest or a sprinkle of chili flakes can enhance the flavor beautifully.

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Sautéed Patty Pan Squash

Looking for a simple yet impressive side dish for your summer meals? This sautéed patty pan squash recipe is just what you need. It’s easy, quick, flavorful, and celebrates the unique texture of this underrated summer squash.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 4

Calories 80kcal

Cost $3–$4

Ingredients

• 1 lb patty pan squash sliced into half-moons or quarters
• 1 ½ tablespoons olive oil
• 2 cloves garlic minced
• ½ teaspoon salt or to taste
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon lemon juice optional
• Fresh parsley or basil chopped (for garnish)
• Grated Parmesan cheese optional, for topping

Instructions

• Prepare the squash: Wash the patty pan squash well. Trim the ends, then slice into evenly sized pieces (halves, quarters, or half-moons depending on size).
• Heat the oil: In a large skillet over medium heat, add olive oil. Once hot, add the garlic and sauté for 30 seconds until fragrant.
• Cook the squash: Add the sliced squash in a single layer. Cook undisturbed for 2–3 minutes to get a bit of golden color, then stir and continue cooking for another 4–5 minutes, stirring occasionally, until just tender but not mushy.
• Season: Sprinkle with salt, pepper, and lemon juice (if using). Toss to coat evenly.
• Garnish and serve: Turn off heat. Add chopped herbs and sprinkle with Parmesan if desired. Serve warm.

Notes

1. Don’t overcrowd the pan: This helps get a better sear on the squash instead of steaming it.
2. Use fresh squash: Smaller patty pan squash are more tender and flavorful.
3. Slice evenly: Uniform slices cook more evenly and look better on the plate.
4. Finish with flair: A touch of lemon zest or a sprinkle of chili flakes can enhance the flavor beautifully.

Common Questions

Can I use other types of squash?
Yes! This recipe also works well with zucchini, yellow squash, or crookneck squash.

Do I need to peel patty pan squash?
No peeling is required—just wash well. The skin is thin and edible, especially on younger squash.

Can I make this ahead of time?
You can prep the squash in advance, but it’s best sautéed and served fresh for the best texture.

How can I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop for best results.

Whether you’re swimming in summer squash or just trying it for the first time, this sautéed patty pan squash recipe will bring brightness and flavor to your table.

Happy cooking and enjoy every bite!