PATTIE PAN RECIPES
SAUTEED PATTY PAN SQUASH RECIPE | ALLRECIPES
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute 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.
Nutrition Facts : Calories 79.1 calories, CarbohydrateContent 4.4 g, CholesterolContent 8.3 mg, FatContent 6.6 g, FiberContent 0.8 g, ProteinContent 1.5 g, SaturatedFatContent 2.5 g, SodiumContent 141.4 mg, SugarContent 0.9 g
PATTYPAN SAUTE RECIPE: HOW TO MAKE IT
Summer flavors like tomato and sweet red pepper complements sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special.
Provided by Taste of Home
Categories Side Dishes
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 73 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 343mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 vegetable
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GARLIC-HERB PATTYPAN SQUASH RECIPE: HOW TO MAKE IT
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
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Reviews 4.5
Total Time 25 minutes
Category Side Dishes
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Reviews 4.5
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Category Side Dishes
Calories 58 calories per serving
- Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.
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PATTYPAN SAUTE RECIPE: HOW TO MAKE IT
Summer flavors like tomato and sweet red pepper complements sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special.
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 73 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 73 calories per serving
- In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.
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GARLIC-HERB PATTYPAN SQUASH RECIPE: HOW TO MAKE IT
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Side Dishes
Calories 58 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Side Dishes
Calories 58 calories per serving
- Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.
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As we grow our own squash, don't we always have a surplus and wonder how it can be used. Well, I found this recipe, tweaked it a bit and it is wonderful - crispy on the outside, moist on the inside and full of flavorful goodness. My husband loved these and what a great way to add vegetables to the menu!
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Reviews 5.0
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