Garlic-Herb Pattypan Squash
- 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
- 1. 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.
2/3 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
Sep 13, 2019I found the olive oil mixture to thick to "drizzle" on the pattypan. I ended up spooning it with little dobs on pieces. I measured all the spices precisely, it was the garlic that I didn't, perhaps I was too heavy handed causing the thickness. For me I found it too salty, for my husband, he said it needed it because of how bland pattypan is.
Oct 17, 2015
I couldn't find pattypan squash, so I used zucchini and yellow squash. It was wonderful and everyone loved it!
Jul 20, 2015
This recipe makes a great side dish! Even better, it is very easy to make! I love patty pan squash as it has mild flavor and is softer than other squashes. The flavors in the dish really complement the squash taste too. We served this with some grilled chicken and it was great!