Patty pan squash, with its charming scalloped edges and mild flavor, is a delightful summer vegetable that lends itself beautifully to a simple sauté. This quick and easy dish highlights the squash’s natural sweetness while adding a touch of garlic and fresh herbs to elevate its taste. Perfect as a side dish or a light main course, sautéed patty pan squash pairs well with grilled meats, fish, or a simple salad. The key to this recipe is to keep the cooking time short, ensuring the squash remains tender-crisp and vibrant.
Ingredients:
- 4-5 small patty pan squashes, sliced into 1/4-inch thick pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon fresh thyme or basil, chopped
- 1 tablespoon fresh lemon juice (optional)
- Grated Parmesan cheese (optional, for garnish)
Instructions:
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the sliced patty pan squash to the skillet in a single layer. Sprinkle with salt and pepper to taste.
- Sauté the squash for 4-5 minutes, stirring occasionally, until it is tender but still slightly firm.
- Stir in the fresh thyme or basil and cook for an additional 1 minute.
- If using, drizzle the lemon juice over the squash and give it a quick toss.
- Remove the skillet from the heat and transfer the squash to a serving dish.
- Optionally, garnish with grated Parmesan cheese before serving.
Enjoy this simple yet flavorful dish that showcases the beauty and taste of patty pan squash!
