Patty Pan Squash Recipe
Enjoy this delightful patty pan squash recipe, featuring tender squash, sweet Vidalia onions, fresh spinach, and aromatic herbs. Perfect for any occasion, this dish is brightened with lemon juice and finished with a sprinkle of Parmesan cheese.
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Servings: 4 people
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 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
Instructions
- Begin by assembling all necessary ingredients.
- In a skillet over medium-high heat, warm the olive oil and butter until they begin to foam, approximately 1 to 2 minutes. Add the thinly sliced onion and sauté until it becomes tender and translucent, around 3 minutes.
- Introduce the patty pan squash and crushed garlic to the skillet. Season the mixture with a dash of lemon pepper. Sauté until the squash is fork-tender, which should take about 5 to 6 minutes.
- Stir in the fresh spinach, parsley, and basil, allowing the spinach to wilt, which will take roughly 1 minute.
- Drizzle the lemon juice over the mixture and sprinkle with grated Parmesan cheese, stirring thoroughly to combine. Finally, season to taste with salt and freshly ground black pepper. Enjoy your dish!
Notes
I’ve prepared this recipe with yellow squash and zucchini, and it turned out absolutely delicious.
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