Sautéed Patty Pan Squash

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 sweet yellow onion (such as Vidalia), thinly sliced
• 4 patty pan squash, sliced to 1/2-inch-thick pieces
• 3 cloves garlic, crushed, or more to taste
• 1 dash lemon pepper
• 1 ½ cups packed fresh spinach (Optional)
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2 lemon, juiced
• salt and ground black pepper to taste

Method

Step 1

Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.

Step 2

Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute. Squeeze lemon juice over mixture; stir well. Season mixture with salt and black pepper