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Sautéed Patty Pan Squash

Sautéed Patty Pan Squash

Amy
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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4

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.
Keyword healthy sautéed vegetables, patty pan squash, quick vegetable dish, sautéed squash, summer squash recipe
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