Sautéed Patty Pan Squash
Ingredients
The squash
-
8
ounces
patty pan squash, cut into 1-inch pieces
The seasoning
-
2
teaspoons
extra-virgin olive oil
-
¼
teaspoon
sea salt, plus more for sprinkling
-
1
tablespoon
fresh lemon juice
-
1
clove
garlic, grated
-
2
tablespoons
finely chopped fresh parsley
-
1
pinch
red pepper flakes, optional
The garnish
-
fresh basil leaves
-
freshly ground black pepper
Instructions
- Cut the squash into similar-sized pieces, aiming for 1-inch chunks.
- Heat the olive oil in a large skillet over medium heat.
- Add the squash, salt, and several grinds of pepper, and sauté until tender but still firm, about 7 to 10 minutes.
- 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.
Nutrition Facts (estimated)
Servings
4
Calories
100
Total fat
7g
Total carbohydrates
10g
Total protein
2g
Sodium
200mg
Cholesterol
0mg
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