Description

This sautéed patty pan squash recipe is a simple yet flavorful way to enjoy this unique summer squash. With just a few basic ingredients, including olive oil, garlic, and fresh herbs, the patty pan squash turns golden and tender in just minutes. A sprinkle of Parmesan cheese adds an optional savory finish, perfect for a quick, healthy side dish. Whether you’re serving it alongside grilled proteins, incorporating it into a grain bowl, or enjoying it on its own, this recipe highlights the subtle sweetness and nuttiness of patty pan squash.

Ingredients

Scale

4 patty pan squash, washed, trimmed, and cut into desired size (whole or wedges)
2 tbsp olive oil, divided
2 cloves garlic, minced
Salt to taste
Pepper to taste
2 tbsp fresh herbs, such as thyme or parsley, chopped
2 tbsp grated Parmesan cheese (optional)

Instructions

Prepare the squash: Wash and trim the patty pan squash. Depending on the size, either leave them whole or cut them into wedges. Place them in a bowl, drizzle with 1 tablespoon of olive oil, and toss with minced garlic, salt, and pepper until evenly coated.
Heat the oil: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until it shimmers.
Sauté the squash: Add the seasoned patty pan squash to the skillet in a single layer. Sauté for 4-5 minutes on each side, or until the squash is golden brown and tender. Avoid overcrowding the pan to ensure even cooking.
Add garlic and herbs: During the last minute of cooking, add the remaining minced garlic and fresh herbs. Stir gently to combine, letting the flavors meld together without burning the garlic.
Garnish and serve: Transfer the cooked squash to a serving dish. If using, sprinkle with grated Parmesan cheese and garnish with extra fresh herbs. Serve immediately.

Notes

Choosing the Squash: Select small to medium patty pan squash for this recipe, as they tend to be more tender and flavorful. Larger squash may have a tougher texture and more seeds, which can impact the final dish.
Cooking Tip: Make sure not to overcrowd the pan, as this will steam the squash instead of giving it a crispy, golden exterior. If needed, sauté the squash in batches.
Dietary Variations: To make this recipe vegan, omit the Parmesan cheese or substitute it with a vegan alternative like nutritional yeast for a cheesy flavor without dairy.
Serving Suggestions: This dish pairs well with grilled chicken, fish, tofu, or any grain-based dish like quinoa or couscous. It’s also a great addition to salads or as a topping for pasta.