Sautéed Patty Pan Squash is a quick, vibrant dish that brings summer’s best flavors to your table in just 15 minutes. These tender, buttery squash slices are kissed with a golden sear, offering a delightful contrast of soft interiors and slightly crisp edges. Their mild, sweet flavor pairs beautifully with a hint of garlic and fresh herbs, creating a dish that’s both simple and satisfying.
Perfect for busy weeknights or as a colorful side, this recipe lets you enjoy the garden-fresh goodness of patty pan squash without fuss. Its light, melt-in-your-mouth texture and bright, summery taste make it a crowd-pleaser that’s as nourishing as it is delicious.
Fresh & Flavorful Ingredients
- 2 teaspoons extra-virgin olive oil (or substitute with avocado oil)
- 8 ounces patty pan squash, cut into 1-inch pieces (or use zucchini as an alternative)
- ¼ teaspoon sea salt, plus more for sprinkling
- Freshly ground black pepper (to taste)
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1 garlic clove, grated (or use ½ teaspoon garlic powder)
- 2 tablespoons finely chopped fresh parsley (or substitute with cilantro)
- Fresh basil leaves (for garnish)
- Pinch of red pepper flakes (optional, for a hint of heat)
Simple Step-by-Step Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the squash, salt, and several grinds of black pepper. Sauté for 7 to 10 minutes, stirring occasionally, until the squash is tender but still has a firm bite.
- Turn off the heat and stir in the lemon juice, garlic, and parsley.
- Transfer to a serving dish and top with fresh basil leaves and a pinch of red pepper flakes, if desired.
- Serve immediately and enjoy!
Perfect Pairings: Serving Suggestions
This sautéed patty pan squash is a versatile side dish that pairs beautifully with grilled chicken, fish, or tofu for a light, healthy meal. For a vegetarian option, serve it alongside quinoa or couscous and a dollop of hummus. It also makes a great addition to a summer salad—just toss it with mixed greens, cherry tomatoes, and a tangy vinaigrette.
Flavor Boosters: Sauce and Topping Ideas
Elevate your squash with a drizzle of tahini sauce or a sprinkle of crumbled feta cheese for extra richness. If you’re feeling adventurous, add a spoonful of pesto or a handful of toasted pine nuts for a nutty crunch. A squeeze of extra lemon juice or a dash of balsamic glaze can also brighten the flavors.
Quick Tips: Time-Saving Hacks
To save time, prep your squash ahead of time by cutting it into 1-inch pieces and storing it in an airtight container in the fridge. You can also grate the garlic in advance and keep it in a small bowl covered with plastic wrap. When you’re ready to cook, everything will be at your fingertips for a speedy sauté.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm the squash in a skillet over medium heat for a few minutes, stirring occasionally. Avoid microwaving to maintain its texture. For a fresh twist, add a splash of lemon juice or a sprinkle of parsley before serving.
Recipe Variations to Try
Swap out the patty pan squash for zucchini or yellow squash if you’re in a pinch. For a spicier kick, add a pinch of smoked paprika or a dash of hot sauce. If you’re a fan of herbs, experiment with thyme, oregano, or dill instead of parsley. The possibilities are endless!
Sautéed Patty Pan Squash
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
- 1 tablespoon fresh lemon juice
- 1 clove garlic, grated
- 2 tablespoons finely chopped fresh parsley
- Fresh basil leaves
- Pinch of red pepper flakes, optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the squash, salt, and several grinds of pepper and sauté for 7 to 10 minutes, stirring occasionally, or until the squash is tender but still has a firm bite.
- Turn off the heat and stir in the lemon juice, garlic, and parsley. Transfer to a serving dish and top with fresh basil and red pepper flakes, if desired.