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Sautéed Patty Pan Squash


  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1/2 sweet yellow onion (such as Vidalia(R)), thinly sliced

  • 4 patty pan squash, sliced to 1/2-inch-thick pieces

  • 3 cloves garlic, crushed, or more to taste

  • 1 dash lemon pepper

  • 1 1/2 cups packed fresh spinach (optional)

  • 1/4 cup chopped fresh parsley

  • 1 tablespoon chopped fresh basil

  • 1/2 lemon, juiced

  • 1 1/2 teaspoons grated Parmesan cheese

  • salt and ground black pepper to taste


Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Sauté onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.

Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well.

Season mixture with salt and black pepper.

Recipe from


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