Pattypan Saute Recipe
Pattypan Saute Recipe photo by Taste of Home

Pattypan Saute Recipe

Publisher Photo
Summer flavors like tomato and sweet red pepper pair well with sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

3/4 cup equals 73 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 343 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Directions

  1. In a large nonstick skillet coated with cooking spray, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute for 5-7 minutes or until vegetables are crisp-tender.
  2. Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese. Yield: 4 servings.
Originally published as Pattypan Saute in Light & Tasty August/September 2006, p49

Nutritional Facts

3/4 cup equals 73 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 343 mg sodium, 9 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Reviews for Pattypan Saute

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 27, 2014

"This is a nice simple side dish for summer. I did not use the mushrooms."

MY REVIEW
Reviewed Jul. 29, 2010

"This quick, easy summer recipe was delicious and even my kids loved it! I used heart healthy olive oil instead of canola--just add oil to veggies then add to pan."

MY REVIEW
Reviewed May. 15, 2010

"this is an excellent side dish for any grilled meat I can think of.....I also throw in some yellow squash and zucchini from the garden too....I like to throw some fresh basil on it with the parmesan cheese when i serve it... I make this at least once a week in summer & everyone just loves it!"

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