Description
This sautéed patty pan squash recipe is a vibrant and flavorful summer side dish, seasoned with fresh lemon juice, garlic, and herbs. Perfectly tender with a slight bite, it pairs wonderfully with pasta, pizza, or any favorite protein.
Ingredients
Ingredients
- 2 teaspoons extra-virgin olive oil
- 8 ounces patty pan squash, cut into 1-inch pieces
- ¼ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 1 garlic clove, grated
- 2 tablespoons finely chopped fresh parsley
- Fresh basil leaves, for garnish
- Pinch of red pepper flakes (optional)
Instructions
- Heat the oil: Warm 2 teaspoons of extra-virgin olive oil in a large skillet over medium heat until shimmering.
- Sauté the squash: Add the 1-inch pieces of patty pan squash to the skillet along with ¼ teaspoon sea salt and freshly ground black pepper. Cook, stirring occasionally, for 7 to 10 minutes until the squash is tender yet retains a firm bite.
- Add flavorings: Remove the skillet from heat and immediately stir in 1 tablespoon fresh lemon juice, 1 grated garlic clove, and 2 tablespoons finely chopped fresh parsley to infuse bright, aromatic flavors.
- Serve garnished: Transfer the squash to a serving dish, then top with fresh basil leaves and, if desired, a pinch of red pepper flakes for a subtle heat.
Notes
- Adjust cooking time to ensure squash remains slightly firm and doesn't become mushy.
- Use fresh herbs for the best flavor; dried herbs are not recommended in this fresh sauté.
- Red pepper flakes add a mild kick but can be omitted if preferred.
- This dish pairs well with grilled meats, pasta dishes, or as a topping for pizzas.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
