Patty Pan Squash Supreme

Seriously, how cute are these little squash?!?!!?

This was another new veggie to use. We’ve had zucchini and yellow squash before, but never patty (or paddy) pan squash. I was excited to try them.
 This squash is creamy and has a sweeter flavor than yellow squash or zucchini. We all were big fans of it and I can’t wait to eat more of it! Patty pan squash and yellow squash have an amazing amount of nutrients – they’re full of vitamin C and beta-carotene, just to name a few.
4 patty pan squash
3 Tbsp unsalted butter
1/4 cup fresh basil, coarsely chopped
1/2 cup grated parmesan or mozzarella cheese
Slice the squash lengthwise, removing the stem. Season both sides with salt and pepper.
In a large skillet, melt the butter over medium heat. Add the squash and brown both sides until it’s tender.
Sprinkle on the basil and cheese and let melt.
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