Sauteed Patty Pan Squash recipe
All Recipes Side Dish Vegetables Squash Summer Squash
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
Nutrition Info
- 79.1 caloriescarbohydrate: 4.4 gcholesterol: 8.3 mgfat: 6.6 gfiber: 0.8 gprotein: 1.5 gsaturatedFat: 2.5 gservingSize: -sodium: 141.4 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Sauteed Patty Pan Squash
Directions
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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.