How to Make Sautéed Patty Pan Squash - A Step-by-Step Guide

Patty pan squash, also known as scallop squash, is a delightful and versatile summer vegetable. Its unique shape and mild, buttery flavor make it an excellent choice for sautéing, as it holds its shape well and cooks up quickly. This sautéed patty pan squash recipe is the perfect way to showcase the delicious flavor and texture of this lesser-known vegetable.

Whether you're a seasoned cook or just starting out in the kitchen, this recipe is a great way to add some variety to your vege...

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Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 sweet yellow onion (such as Vidalia), thinly sliced
  • 4 patty pan squash, sliced to 1/2-inch-thick pieces
  • 3 cloves garlic, crushed, or more to taste
  • 1 dash lemon pepper
  • 1 ½ cups packed fresh spinach (Optional)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/2 lemon, juiced
  • 1 ½ teaspoons grated Parmesan cheese
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4

  • 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.
  • 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.
  • Nutrition

    79 cal.

    • Total Fat: 7g
    • Saturated Fat: 3g
    • Cholesterol: 8mg
    • Sodium: 141mg
    • Total Carbohydrate: 4g
    • Dietary Fiber: 1g
    • Total Sugars: 1g
    • Protein: 2g
    • Vitamin C: 16mg
    • Calcium: 41mg
    • Iron: 1mg
    • Potassium: 177mg