15-Minute Garlicky Patty Pan Squash Recipe You’ll Crave

Oh, patty pan squash – those adorable little UFO-shaped summer gems! I still remember the first time I spotted them at my local farmer’s market, piled high in all their scalloped glory. The farmer grinned when I asked how to cook them and said, “Honey, just slice ’em and sauté ’em – they’re foolproof!” And you know what? He was absolutely right. This patty pan squash recipe has become my go-to summer side dish when I need something quick, healthy, and bursting with fresh flavor. In less than 15 minutes, you can transform these cute little squashes into a golden, garlicky delight that pairs with practically everything.

What I love most about cooking patty pan squash is how forgiving they are. Unlike zucchini that can turn to mush if you blink wrong, these hold their shape beautifully in the pan. Their mild, slightly sweet flavor makes them the perfect canvas for all sorts of seasonings – though my personal favorite will always be simple garlic and parsley. Whether you’re a gardening enthusiast with a bumper crop or just spotted these at the store and wondered what to do with them, this sautéed patty pan squash recipe is about to become your new best friend in the kitchen.

Why You’ll Love This Patty Pan Squash Recipe

Trust me, this isn’t just another vegetable side dish – it’s the kind of recipe that makes you actually excited to eat your greens (or yellows, in this case). Here’s why it’s become my summer staple:

• Speedy perfection: From cutting board to table in under 15 minutes – ideal for those “what should I make?” weeknight moments
• Simple ingredients: Just a handful of pantry staples transform these cute squashes into something special
• Healthy without trying: Naturally low-calorie but packed with vitamins A and C
• Kid-approved texture: The slices stay slightly firm, so no mushy vegetable complaints!
• Endless versatility: Equally at home next to grilled steak or tossed into pasta

The best part? That golden crust they develop in the pan – pure summer on a fork!

Ingredients for Patty Pan Squash Recipe

Gather these simple ingredients – you probably have most in your kitchen already! The magic happens when fresh meets familiar:

• 1 lb patty pan squash – sliced about 1/4-inch thick (look for small to medium ones with bright yellow skin)
• 2 tbsp olive oil – my go-to for sautéing, but butter works too for extra richness
• 2 cloves garlic – minced (or 1/2 tsp garlic powder in a pinch)
• 1/2 tsp salt – I use kosher, but any works
• 1/4 tsp black pepper – freshly cracked if you’ve got it
• 1 tbsp fresh parsley – chopped (dried works at 1 tsp, but fresh really shines here)

That’s it! Six ingredients for squash perfection. Now let’s get cooking.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this patty pan squash recipe! Just grab:

• A large skillet (10-12 inches works great)
• A wooden spoon or spatula for stirring
• A sharp knife and cutting board for slicing

That’s seriously all you need to make magic happen!

How to Make Patty Pan Squash Recipe

Okay, let’s get cooking! This patty pan squash recipe is so simple you’ll have it memorized after the first try. Just follow these easy steps for perfect results every time.

Step 1: Prep the Squash

First, give your squash a quick rinse and pat dry. No need to peel – pretty pretty yellow skin adds color and nutrients! Slice them about 1/4-inch thick – thin enough to cook quickly but thick enough to keep some bite. I like to cut the larger ones into half-moons and keep the small ones whole.

Step 2: Sauté to Perfection

Heat your olive oil in that large skillet over medium heat – you’ll know it’s ready when a piece of garlic sizzles immediately. Add all your squash slices in a single layer (work in batches if needed – overcrowding makes them steam instead of brown). Let them cook undisturbed for about 3 minutes until you see golden edges forming, then give them a good stir. Add the garlic, salt, and pepper, and keep cooking for another 2-3 minutes until they’re tender-crisp. That perfect texture is key!

Step 3: Finish with Fresh Herbs

Right before serving, sprinkle that gorgeous chopped parsley over top. The fresh green against the golden squash makes it look restaurant-worthy! Taste and adjust seasoning if needed – sometimes I’ll add an extra pinch of salt at this stage.

Tips for the Best Patty Pan Squash Recipe

After making this recipe dozens of times (okay, maybe hundreds), I’ve picked up some tricks that take sautéed patty pan squash from good to wow:

• Dry those slices: Pat squash dry before cooking – moisture is the enemy of that perfect golden sear
• Hot pan, happy squash: Wait until your oil shimmers before adding squash for maximum caramelization
• Space is key: Don’t overcrowd the pan! Cook in batches if needed – they’ll steam instead of sauté if packed too tight
• Garlic timing: Add minced garlic halfway through cooking so it doesn’t burn
• Finish bright: A squeeze of lemon right at the end wakes up all the flavors beautifully

Trust me, these little tweaks make all the difference!

Variations for Your Patty Pan Squash Recipe

One of my favorite things about this recipe is how easily you can dress it up or down! Here are some delicious twists I’ve tried over the years:

• Cheesy delight: Sprinkle with grated Parmesan right after cooking – the residual heat melts it perfectly
• Spicy kick: Add red pepper flakes with the garlic for some heat
• Herb garden: Swap parsley for fresh basil, thyme, or dill depending on what’s growing
• Nutty crunch: Toast some pine nuts or slivered almonds to sprinkle on top
• Bacon lover: Cook diced bacon first, then use the rendered fat to sauté the squash

The possibilities are endless – have fun experimenting!

Serving Suggestions

This sautéed patty pan squash is the ultimate team player in any meal! My favorite way? Piled high next to juicy grilled chicken thighs – the golden squash soaks up all those perfectly perfectly. It’s also fantastic tossed into warm pasta with a drizzle of olive oil and some shaved Parmesan. For a light summer dinner, I’ll serve it over quinoa with crumbled feta and lemon wedges. Honestly, it disappears no matter what I pair it with!

Storage & Reheating

Leftovers? No problem! Store your sautéed patty pan squash in an airtight container in the fridge for up to 3 days. When ready to enjoy again, simply reheat in a skillet over medium heat – that’ll bring back that perfect texture better than microwaving ever could!

Nutritional Information

Here’s the scoop on what’s in this delicious patty pan squash recipe (per serving): about 80 calories, 7g of healthy fats, and 2g of fiber. Remember – nutrition varies based on your specific ingredients and how much you pile on your plate!

Share Your Experience

Did you try this pat squash recipe squash recipe? I’d love to hear how it turned out! Leave a comment below or snap a photo – those golden slices deserve to be seen.

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