Patty Pan Squash Saute Recipes

PATTYPAN SAUTE

Pattypan Saute image

Summer flavors like tomato and sweet red pepper complements sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 cups halved pattypan squash
1 medium onion, halved and sliced
2 teaspoons canola oil
2 garlic cloves, minced
1 small sweet red pepper, cut into 1/2-inch pieces
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 343mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

GARLIC-HERB PATTYPAN SQUASH

Garlic-Herb Pattypan Squash image

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. -Kaycee Mason, Siloam Springs, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

5 cups halved small pattypan squash (about 1-1/4 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

PATTY PAN SQUASH SAUTE

Patty Pan Squash Saute image

This was another dish that Richard Hetzler, from the American Indian Museum in Washington, DC. prepared for us. I loved this dish. It was simple, elegant and very tasty.

Provided by Chef Joey Z.

Categories Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 4

Ingredients

3 large shallots (sliced)
12 yellow squash (patty pan)
3 tablespoons unsalted butter
salt and pepper

Steps:

Clean and cut the squash in half and reserve.
In a large saute pan, melt the butter and lightly saute the shallots until soft and clear.
Add the squash into the pan with the shallots and saute for about 5-8 minutes until tender.
Season with salt and pepper.
Bon Appetit!

Nutrition Facts : Calories 241.7, Fat 12.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 82.4, Carbohydrate 29.6, Fiber 8.6, Sugar 13.6, Protein 10.1

OVEN-ROASTED PATTYPAN SQUASH WITH SHALLOTS AND HERBS

Oven-Roasted Pattypan Squash With Shallots and Herbs image

Patty pan squash is versatile and makes for some delightful summer recipes. This easy recipe uses shallots and herbs and is a wonderful side dish.

Provided by Jen Hoy

Categories Side Dish

Time 22m

Yield 2

Number Of Ingredients 5

Ingredients

1/2 pound pattypan summer squash (cut into 1-inch chunks)
1 shallot (sliced thin)
1 teaspoon chopped fresh thyme
1 tablespoon olive oil
Pinch of sea salt

Steps:

Gather the ingredients. Preheat the oven to 400 F.
Toss the squash, shallot, thyme, olive oil , and salt together in a bowl.
Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.
Serve hot or at room temperature. Enjoy.

Nutrition Facts : Calories 98 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 70 mg, Sugar 5 g, Fat 7 g, ServingSize 2 servings, UnsaturatedFat 0 g

SAUTEED PATTY PAN SQUASH

Sauteed Patty Pan Squash image

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".

Provided by Tastyeatsathome

Categories Side Dish Vegetables Squash Summer Squash

Time 25m

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 tablespoon butter
½ 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
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ lemon, juiced
1 ½ teaspoons grated Parmesan cheese
salt and ground black pepper to taste

Steps:

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.
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 : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g

BABY ZUCCHINI AND PATTY PAN SQUASH SAUTEED IN HERB BUTTER

Baby Zucchini and Patty Pan Squash Sauteed in Herb Butter image

Provided by Michael Kornick

Categories Herb Vegetable Side Sauté Vegetarian Spring Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter
2 cups (about 1 pound) baby zucchini, stems removed and cut in half lengthwise
2 cups (about 3/4 pound) small yellow patty pan squash, trimmed and cut in half crosswise
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3/4 cup (about 16 leaves) fresh basil, torn and loosely packed
1/2 cup (about 32 leaves) fresh mint, loosely packed

Steps:

In 10-inch heavy skillet over moderate heat, melt butter. Add zucchini and patty pans and sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer to large serving dish, sprinkle with salt and pepper, add basil and mint, and toss to combine. Serve with Chef Kornick's Grilled Salmon Steaks with Littleneck Clams and Saffron-Mint Broth .

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