Patty Pan Squash Recipe: A Simple and Flavorful Side Dish
Transform patty pan squash into a quick, flavorful side dish with just a few simple ingredients. Perfectly sautéed with olive oil, garlic, and herbs, this recipe is versatile, healthy, and absolutely delicious!
Ingredients
- 1 lb patty pan squash small, medium, or large; cut as needed
- 2 tbsp olive oil divided, for coating and cooking
- 2 cloves garlic minced, divided
- 1 tsp salt to taste
- 1 tsp pepper to taste
- 1 tbsp fresh herbs like thyme, parsley, or dill, chopped
- 1/4 cup grated Parmesan cheese optional, for topping
Instructions
- Rinse and pat the patty pan squash dry. Trim any stems or rough edges. Cut into bite-sized pieces if large, or leave whole if small.
- Place squash in a bowl. Drizzle with 1-2 tbsp olive oil, add 1-2 cloves minced garlic, salt, pepper, and optional herbs. Toss to coat evenly.
- In a skillet over medium-high heat, add 1 tbsp olive oil and heat until shimmering.
- Add seasoned squash to the skillet in a single layer. Cook for 4-5 minutes per side, turning occasionally, until golden brown and fork-tender. Add remaining garlic and herbs in the last minute, stirring gently.
- Transfer the cooked squash to a serving dish. Sprinkle with Parmesan cheese and additional fresh herbs, if desired. Serve immediately.
Notes
This recipe is versatile and works with any summer squash. Adjust the herbs to suit your taste. Leftovers can be reheated or added to salads and grain bowls.
Nutrition
Calories: 120kcal
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