Ingredients
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 3 patty pan squash, cut into 1-inch pieces
- 2 teaspoons lemon zest
- 1/4 teaspoon red pepper flakes
- 1/4 cup freshly grated parmesan cheese
Instructions
- Heat the oil: Warm 2 tablespoons of extra virgin olive oil in a large skillet over medium heat to prepare for sautéing.
- Cook the garlic: Add the minced garlic to the heated oil and cook for 30 to 60 seconds until it becomes fragrant, ensuring not to burn it.
- Sauté the squash: Stir in the diced patty pan squash pieces. Cook for 10 to 15 minutes, stirring occasionally, until the squash is tender and lightly browned.
- Season halfway: About halfway through cooking, add 2 teaspoons of lemon zest and 1/4 teaspoon of red pepper flakes to enhance the flavor and gently spice the dish.
- Add parmesan: Just before taking the skillet off the heat, stir in 1/4 cup of freshly grated parmesan cheese and allow it to melt slightly into the squash.
- Serve immediately: Transfer the sautéed patty pan squash to a serving dish and enjoy it warm as a delicious side.
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Notes
- Use fresh lemon zest for the best citrus flavor; avoid pre-packaged lemon zest as it can be dry or bitter.
- You can substitute parmesan cheese with a vegetarian-friendly alternative if desired.
- Adjust the red pepper flakes according to your preferred level of heat.
- For an even quicker cook time, cut the squash into smaller pieces.
- This dish pairs well with grilled meats or can be served as a vegetarian main with a side of crusty bread or rice.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
- Diet: Low Fat
