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Pattypan Saute

Summer flavors like tomato and sweet red pepper complements 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


  • 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


  • In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes.
  • Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.
Nutrition 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.
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  • jmkasprak
    Jul 27, 2014

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

  • mspackman2
    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.

  • baker1950
    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!