- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 sweet yellow onion (such as Vidalia®), 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. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute 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.
04/19/2018
recipepes.com
Sauteed Patty Pan Squash, recipe
PT15M
PT1H
5
455 calories
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