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.
Adapted: Manhattan Beach Patch