Save on Pinterest

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

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

Directions

  • 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • 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!