Patty Pan Squash Recipe

Sautéed patty pan squash is a quick, flavorful side dish where lemon zest, red pepper flakes, and parmesan bring brightness and depth to tender, golden squash pieces. It’s simplicity with a spark.

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Perfect for late summer meals, this 20-minute recipe celebrates patty pan zucchini with bold flavors and a satisfying texture that pairs well with anything from grilled meats to pasta.

Bright & Bold: Main Ingredients in Sautéed Patty Pan Squash

• Patty pan squash – The star of the dish, its tender texture and mild flavor are perfect for quick sautéing and absorbing bright aromatics.
• Extra virgin olive oil – Adds richness and helps achieve that lovely golden sear on the squash.
• Garlic – Fragrant and essential, it lays the savory foundation for this dish.
• Lemon zest – Offers fresh, citrusy notes that balance the oil and cheese beautifully.
• Red pepper flakes – Bring subtle heat that energizes every bite without overpowering.
• Freshly grated parmesan – Salty, nutty, and melty, it ties all the elements together with an umami-rich finish.

Quick Steps to Sautéed Perfection

Start by warming olive oil in a skillet and gently sizzling the garlic until it’s fragrant. Add the squash and cook until golden and tender, letting the edges caramelize slightly.

Midway through, stir in lemon zest and red pepper flakes to infuse the squash with brightness and a little kick. Finish with parmesan just before serving for a melty, savory coating.

Pro Tips & Delicious Twists

For the best flavor, avoid overcrowding the skillet so the squash can brown instead of steam. A cast-iron pan works wonderfully here for an even sear.

If you prefer a vegan version, skip the parmesan and add a pinch of flaky sea salt or nutritional yeast. You can also toss in fresh basil or mint for a herby twist, or swap parmesan for crumbled feta for a tangy variation.

This dish also makes a great topping for grain bowls, pastas, or even as a warm bruschetta-style topping on toasted bread.

Keeping It Fresh: Storage & Reheating Tips

Leftover sautéed patty pan squash keeps well in the fridge for up to three days when stored in an airtight container. Reheat gently in the microwave for about a minute or on the stovetop to retain texture.

While not ideal for freezing due to its high water content, this dish is best enjoyed fresh—or as a next-day veggie upgrade to any meal.

Patty Pan Squash Recipe

This vibrant side dish features tender patty pan squash, sautéed with aromatic garlic and enlivened by red pepper flakes and lemon zest, then finished with a touch of parmesan for a savory flourish.

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Course: Side Dish

Cuisine: American

Keyword: Patty Pan Squash Recipe

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 3

Ingredients

• ▢ ¼ cup freshly grated parmesan cheese
• 3 cloves garlic finely minced
• ¼ teaspoon red pepper flakes
• 2 tablespoons extra virgin olive oil
• 3 patty pan squash chopped into 1-inch segments
• 2 teaspoons finely grated lemon zest

Instructions

• Heat the olive oil in a broad skillet set over medium heat. Introduce the minced garlic and sauté for 30 to 60 seconds, stirring gently until its fragrance is released.
• Add the chopped squash and cook for 10 to 15 minutes, turning occasionally, until the pieces are golden and tender. Midway through cooking, incorporate the lemon zest and red pepper flakes, stirring to distribute evenly.
• In the final moments of cooking, sprinkle in the parmesan cheese and stir until just melted. Remove from heat and serve warm.

Notes

To prepare a vegan version, simply exclude the parmesan and season with a pinch of salt.
Refrigerate any leftovers in a sealed container for up to three days. Reheat in the microwave for one minute on high