Publisher Photo
Publisher Photo
Just a few minutes and a handful of ingredients are all you’ll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 6 cups pattypan squash (about 1-1/2 pounds)
  • 1/4 cup apricot spreadable fruit
  • 2 teaspoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger

Directions

Place squash in a grill wok or basket coated with cooking spray. Grill, covered, over medium heat for 4 minutes on each side or until tender.
Meanwhile, in a small bowl, combine the remaining ingredients. Transfer squash to a serving bowl; add sauce and toss gently. Yield: 6 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Grilled Pattypans in Light & Tasty August/September 2006, p49

Nutritional Facts

3/4 cup: 54 calories, 0 fat (0 saturated fat), 0 cholesterol, 127mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

  • 6 cups pattypan squash (about 1-1/2 pounds)
  • 1/4 cup apricot spreadable fruit
  • 2 teaspoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  1. Place squash in a grill wok or basket coated with cooking spray. Grill, covered, over medium heat for 4 minutes on each side or until tender.
  2. Meanwhile, in a small bowl, combine the remaining ingredients. Transfer squash to a serving bowl; add sauce and toss gently. Yield: 6 servings.
Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Originally published as Grilled Pattypans in Light & Tasty August/September 2006, p49

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