Sautéed Patty Pan Squash with Garlic, Herbs, and Parmesan Recipe
Introduction
Patty pan squash is a delightful summer vegetable with a sweet, mild flavor and a unique scalloped shape. This simple sautéed recipe brings out its natural taste with garlic, fresh herbs, and a touch of Parmesan for a quick and tasty side dish.
Ingredients
- 1 lb patty pan squash (small, medium, or large; cut as needed)
- 2 tbsp olive oil (divided, for coating and cooking)
- 2 cloves garlic (minced, divided)
- 1 tsp salt (to taste)
- 1 tsp pepper (to taste)
- 1 tbsp fresh herbs (like thyme, parsley, or dill, chopped)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Step 1: Rinse and pat the patty pan squash dry. Trim any stems or rough edges. Cut into bite-sized pieces if large, or leave whole if small.
- Step 2: Place squash in a bowl. Drizzle with 1 to 2 tablespoons of olive oil, add 1 to 2 cloves of minced garlic, salt, pepper, and fresh herbs. Toss to coat evenly.
- Step 3: Heat 1 tablespoon of olive oil in a skillet over medium-high heat until shimmering.
- Step 4: Add the seasoned squash to the skillet in a single layer. Cook for 4 to 5 minutes per side, turning occasionally, until golden brown and fork-tender.
- Step 5: Add the remaining garlic and herbs during the last minute of cooking, stirring gently to combine.
- Step 6: Transfer the cooked squash to a serving dish. Sprinkle with Parmesan cheese and additional fresh herbs if desired. Serve immediately.
Tips & Variations
- Use a mix of fresh herbs like basil or oregano if you prefer a different flavor profile.
- For a vegan option, omit the Parmesan or use a plant-based cheese substitute.
- Roasting the squash instead of sautéing adds a deeper, caramelized flavor.
- Try adding a squeeze of lemon juice or a dash of red pepper flakes for extra brightness and heat.
Storage
Store leftover cooked patty pan squash in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. Avoid overheating to maintain the squash’s tender texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of squash in this recipe?
Yes, similar summer squashes like zucchini or yellow squash work well and can be prepared using the same method.
How do I know when the squash is cooked?
The squash is done when it is golden brown and tender enough to pierce easily with a fork but still holds its shape without becoming mushy.
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Sautéed Patty Pan Squash with Garlic, Herbs, and Parmesan Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and delicious sautéed patty pan squash recipe featuring tender bite-sized squash pieces cooked with garlic, fresh herbs, and a touch of olive oil. Topped with optional Parmesan cheese, this quick skillet dish makes a flavorful side perfect for any meal.
Ingredients
Main Ingredients
- 1 lb patty pan squash (small, medium, or large; cut as needed)
- 2 tbsp olive oil (divided, for coating and cooking)
- 2 cloves garlic (minced, divided)
- 1 tsp salt (to taste)
- 1 tsp pepper (to taste)
- 1 tbsp fresh herbs (like thyme, parsley, or dill, chopped)
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Prepare the Squash: Rinse and pat the patty pan squash dry. Trim any stems or rough edges. Cut into bite-sized pieces if using medium or large squash, or leave whole if small.
- Season the Squash: Place the prepared squash in a bowl. Drizzle with 1-2 tablespoons of olive oil, add 1-2 cloves of minced garlic, salt, pepper, and the chopped fresh herbs. Toss everything together to coat the squash evenly.
- Heat the Pan: Heat 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers, indicating it is hot and ready for cooking.
- Sauté the Squash: Add the seasoned squash to the skillet in a single layer. Cook for 4-5 minutes on each side, turning occasionally until the pieces are golden brown and fork-tender. In the last minute of cooking, add the remaining minced garlic and herbs, stirring gently to release their aroma.
- Serve and Garnish: Transfer the cooked squash to a serving dish. Sprinkle with the grated Parmesan cheese and additional fresh herbs if desired, then serve immediately while warm.
Notes
- Use smaller squash whole for a quicker cook time and an attractive presentation.
- Feel free to substitute Parmesan with a dairy-free cheese for dietary preferences.
- Add a squeeze of lemon juice after cooking for a fresh, tangy flavor.
- Make sure not to overcrowd the skillet to allow the squash to brown evenly.
- Fresh herbs can be adjusted based on your preference or what you have available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Keywords: patty pan squash recipe, sautéed squash, quick vegetable side, garlic sautéed squash, easy summer side dish
