Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream “summer”.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

Nutrition Facts

79.11 calories; 1.49 g protein; 4.35 g carbohydrates; 6.65 g fat; 8.33 mg cholesterol; 141.35 mg sodium. Full Nutrition


Reviews (18)

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Most helpful positive review

08/05/2016
This recipe was a total hit for us. My husband's first bite brought a "ummmm" delight! I used 1 HUGE homegrown patty pan squash from our daughter's garden and found that I needed to cover the pan for about 6 to 7 minutes to get the cooking process going then lid off to continue sautéing. I also used 2 cups of packed spinach. We have plenty leftover for an other meal. Try this recipe. It's a winner!
(4)

Most helpful critical review

06/22/2018
Not bad. I didn't have any spinach.
21 Ratings
  • 5 Rating Star 13
  • 4 Rating Star 7
  • 3 Rating Star 1
08/24/2015
This was a tasty little side dish. Very fresh easy to prepare and beautifully colourful. The parmesan was a nice touch! My only complaint is that my husband & I found the flavours a wee-bit bland. The first time making it I really wanted to stick exactly to the recipe... Going forward I will probably jazz it up with a bit more seasonings. Over all though yummy!
(9)
08/05/2016
This recipe was a total hit for us. My husband's first bite brought a "ummmm" delight! I used 1 HUGE homegrown patty pan squash from our daughter's garden and found that I needed to cover the pan for about 6 to 7 minutes to get the cooking process going then lid off to continue sautéing. I also used 2 cups of packed spinach. We have plenty leftover for an other meal. Try this recipe. It's a winner!
(4)
03/23/2017
I was in a hurry getting dinner ready and was looking for a Squash side dish. I Misread the directions and found myself short of lemon juice and spinach. The parsley and basil were from the spice rack not fresh. I was making lasagna that day so I had some "fancy shredded " parmesan on hand. It turned out very good. My wife and kids loved it. It would have probably been better if I had had all the ingredients as the recipe suggested. But still I was more than satisfied with it.
(3)
06/12/2016
Nice easy recipe for a quick summer side dish. I added zucchini because I had some on hand and omitted the cheese because I was out. But it was still flavorful and delicious. This was my first time trying patty pan squash and I was thankful to find an easy recipe.
(1)
08/16/2018
Delicious! I followed the recipe as stated except I dumped in the whole package of spinach (5 oz plastic tub). I will be making again and adding ground turkey for a complete meal. Also great for breakfast with sunny side eggs on top!
(1)
09/27/2015
I used this recipe to cook the adorable baby patty pan squash and baby zucchini that I had. To make it into a meal I added left over chicken fajitas and served it over plain fettucine pasta. It was very good. I omitted the optional spinach simply because I did not have any. While this is good as is next time I may add lemon zest and a little bit of dry red pepper flakes.
04/12/2016
This was fantastic. Wouldn't change a thing!
08/13/2018
I chose not to use spinach as it is irretrievably bitter to me no matter how it's prepared. That said it turned out extremely well. I paired it with pan-fried pork chops and white cheddar mac-n-cheese for a light-to-medium Sunday dinner.
09/06/2017
This was very good. Very flavorful. I added more than a dash of lemon pepper gave it a few good shakes. I used dried basil and parsley and added a little summer savory. I also added some cherry tomatoes because I had them. But think it would have been just fine without them.