Patty Pan Squash Supreme

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.