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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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
Refrigerate any leftovers in a sealed container for up to three days. Reheat in the microwave for one minute on high