Sautéed Patty Pan Squash

4.8
(54)
45 Reviews
17 Photos

You can find patty pan squash at many farmers' markets come June. However, if you can't find them, any summer squash will do. The freshness of the ingredients in this recipe scream summer!

Submitted by Tastyeatsathome
Updated on March 5, 2024
A plate of sauteed patty pan squash garnished with fresh basil
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Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
4
Jump to Nutrition Facts

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

Directions

  1. Gather all ingredients.

    Ingredients to make sauteed patty pan squash

    Dotdash Meredith Food Studios

  2. 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.

    A skillet with sliced onions cooking in oil

    Dotdash Meredith Food Studios

  3. Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.

    A skillet with cut patty pan squash, sliced onions, garlic, and lemon pepper

    Dotdash Meredith Food Studios

  4. Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute.

    A pan with spinach, parsley, and basil added to the sauteed patty pan squash and sliced onions

    Dotdash Meredith Food Studios

  5. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

    A skillet of sauteed patty pan squash with onions, basil, parsley, and spinach

    Dotdash Meredith Food Studios

Cook’s Note

I have made this recipe using yellow squash and zucchini, and it was quite delicious.

Nutrition Facts (per serving)

79 Calories
7g Fat
4g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 79
% Daily Value *
Total Fat 7g 8%
Saturated Fat 3g 13%
Cholesterol 8mg 3%
Sodium 141mg 6%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 2g 3%
Vitamin C 16mg 17%
Calcium 41mg 3%
Iron 1mg 4%
Potassium 177mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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