Go Back
–+ servings

Sautéed Patty Pan Squash

A delicious and colorful sautéed patty pan squash dish, perfect as a side or light main course.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: main, Side
Cuisine: American
Calories: 80
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 4 medium patty pan squash sliced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper to taste
  • 1 tablespoon fresh parsley chopped for garnish

Method
 

Preparation
  1. Wash and slice the patty pan squash into thin rounds.
  2. Chop the onion and mince the garlic.
Cooking
  1. Heat olive oil in a skillet over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
  4. Add the sliced patty pan squash, salt, and pepper. Sauté for 8-10 minutes until tender.
  5. Remove from heat and garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 80kcalCarbohydrates: 10gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 3.5gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Patty pan squash can be substituted with other summer squashes if desired.

Tried this recipe?

Let us know how it was!