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