Name: Sautéed Patty Pan Squash
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Butter - 1 tablespoon; Sweet yellow onion (such as Vidalia®), thinly sliced - ½; Patty pan squash, sliced to 1/2-inch-thick pieces - 4; Garlic, crushed, or more to taste - 3 cloves; Lemon pepper - 1 dash; Packed fresh spinach (Optional) - 1 ½ cups; Chopped fresh parsley - ¼ cup; Chopped fresh basil - 1 tablespoon; Lemon, juiced - ½; Grated Parmesan cheese - 1 ½ teaspoons; Salt and ground black pepper to taste - 1 ½ teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sautéed Patty Pan Squash

1. Olive oil - 1 tablespoon

2. Butter - 1 tablespoon

3. Sweet yellow onion (such as Vidalia®), thinly sliced - ½

4. Patty pan squash, sliced to 1/2-inch-thick pieces - 4

5. Garlic, crushed, or more to taste - 3 cloves

6. Lemon pepper - 1 dash

7. Packed fresh spinach (Optional) - 1 ½ cups

8. Chopped fresh parsley - ¼ cup

9. Chopped fresh basil - 1 tablespoon

10. Lemon, juiced - ½

11. Grated Parmesan cheese - 1 ½ teaspoons

12. Salt and ground black pepper to taste - 1 ½ teaspoons

How to cook deliciously - Sautéed Patty Pan Squash

1. Stage

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

2. Stage

Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.