Patty Pan Squash recipe
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