Sauteed Patty Pan Squash Recipes

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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

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

SAUTEED PATTYPAN SQUASH



Sauteed Pattypan Squash image

Make and share this Sauteed Pattypan Squash recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons olive oil
16 small pattypan squash, quartered
salt and pepper
4 garlic cloves, chopped
4 leaves fresh basil, chopped
1 tablespoon chopped fresh marjoram

Steps:

  • In skillet, heat olive oil over medium high heat. Add squash and season with salt and pepper to taste.
  • Cook, stirring, until squash is tender and golden brown, about 8 minutes.
  • Stir in garlic, basil and marjoram and cook, stirring, until garlic is fragrant, about 1 minute.

Nutrition Facts : Calories 94.1, Fat 10.1, SaturatedFat 1.4, Sodium 0.7, Carbohydrate 1, Fiber 0.1, Protein 0.2

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

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

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

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

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

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 .

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

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

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Top Asked Questions

What is the best way to prepare patty pan squash?
If a squash is over 4 inches (10 cm) wide, cut it into quarters. [14] Toss the squash with oil, salt, and pepper. Transfer the patty pan squash to a bowl and pour 1 tablespoon (15 ml) of olive oil over them. Then, sprinkle 1 teaspoon (5.5 g) of kosher salt and 1/2 teaspoon (1 g) of black pepper over the squash.
How long do you cook squash in a pan?
Add the squash, salt, and several grinds of pepper and sauté for 7 to 10 minutes, stirring occasionally, or until the squash is tender but still has a firm bite. Turn off the heat and stir in the lemon juice, garlic, and parsley. Transfer to a serving dish and top with fresh basil and red pepper flakes, if desired.
How to cook squash and peppers in a pan?
Instructions Cut patty pan squash into wedges or slice zucchini into rounds on the diagonal. Remove seeds from the peppers and cut into julienne strips Heat olive oil on medium low in a large sauté pan Add squash and peppers Sauté on medium low until lightly brown and almost tender, turning frequently, 5-8 minutes. Add garlic and stir.
How do you cook squash in a nonstick Skillet?
Directions In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Stir in the tomato, salt, Italian seasoning and pepper; heat through.

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