Pattypan Saute Recipe
Pattypan Saute Recipe photo by Taste of Home
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups halved pattypan squash
  • 1 medium onion, halved and sliced
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 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

Directions

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

Nutritional Facts

3/4 cup: 73 calories, 3g fat (1g saturated fat), 2mg cholesterol, 343mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 2 cups halved pattypan squash
  • 1 medium onion, halved and sliced
  • 2 garlic cloves, minced
  • 2 teaspoons canola oil
  • 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
  1. In a large nonstick skillet coated with cooking spray, saute the squash, onion and garlic in oil for 2 minutes. 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 Parmesan cheese. Yield: 4 servings.
Originally published as Pattypan Saute in Light & Tasty August/September 2006, p49

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Reviews forPattypan Saute

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jmkasprak User ID: 2880256 96221
Reviewed Jul. 27, 2014

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

MY REVIEW
mspackman2 User ID: 1981993 64397
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
baker1950 User ID: 4174583 164570
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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