Sautéed Patty Pan Squash
Description
Patty pan squash is sautéed in butter with garlic, spinach, fresh basil, parsley, and Parmesan cheese for a flavorsome side dish for summer dinners.
Ingredients
•
1 tablespoon olive oil
•
1 tablespoon butter
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1/2 sweet yellow onion (such as Vidalia®), thinly sliced
•
4 patty pan squash, sliced to 1/2-inch-thick pieces
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3 cloves garlic, crushed, or more to taste
•
1 dash lemon pepper
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1 1/2 cups packed fresh spinach
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1/4 cup chopped fresh parsley
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1 tablespoon chopped fresh basil
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1/2 lemon, juiced
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1 1/2 teaspoons grated Parmesan cheese
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salt and ground black pepper to taste
Directions
1
Gather all ingredients.
2
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.
3
Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.
4
Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute.
5
Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.