Sauteed Patty Pan Squash with Tomatoes & Basil

Sautéed Patty Pan Squash with Tomatoes and Basil is a fun summer recipe. The squash look like flying saucers. They are sautéed in olive oil with sweet peppers, tomatoes, garlic and olives. I add a little spinach to sop up all the sweet juice and top it off with fresh basil. Yum! This year I decided to grow patty pan squash.  I love their cut scalloped edges.  They remind me of flying saucers.   I went away for a few days and some of them grew into large space ships.  They make nice magical decorations. I only cooked the smallest ones.

Summer vegetables like tomatoes, sweet red or yellow peppers and basil pair nicely with the sautéed squash to make a wonderful side dish.  Since I love greens, I added in a little spinach too!

If you don’t have patty pan squash the recipe can be made with zucchini.

The key to making this dish is the way the vegetables are cut.

Cut the patty pan squash into 3/4″ wedges or if you are using zucchini cut into 1/2″ thick rounds on the diagonal.  Since my patty pans were a bit big they had a few seeds which won’t be there if you use smaller ones.  I cut away a few of the seeds.

Remove the seeds from the peppers and cut into julienne pieces.  Cut the tomatoes into large chunks.  Don’t cut them too small or they will fall apart when cooking.

This recipe is simple to follow.  To make this a vegan main dish, mix in a cup of canned white cannellini beans at the end.

Enjoy the recipe especially while the vegetables are in season.

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Sauteed Patty Pan Squash with Tomatoes & Basil

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4.3 from 3 reviews

• Author: Ingrid DeHart - EatWellEnjoyLife.com
• Total Time: 30 mins
• Yield: 2 1x

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Description

Easy, flavorful, satisfying, Mediterranean vegetable dish ready in just 30 minutes! Vegetable-rich, with olives, garlic and basil.

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Ingredients

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• 3 small patty pan squash or 2 zucchini
• 1 yellow or red pepper
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 large fresh tomato, cut into large chunks
• ¼ cup olives, chopped
• 1 cup baby spinach, coarsely chopped
• 5–6 basil leaves, cut into ribbons

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Instructions

1. Cut patty pan squash into wedges or slice zucchini into rounds on the diagonal.
2. Remove seeds from the peppers and cut into julienne strips
3. Heat olive oil on medium low in a large sauté pan
4. Add squash and peppers
5. Sauté on medium low until lightly brown and almost tender, turning frequently, 5-8 minutes.
6. Add garlic and stir.
7. Add tomatoes and olives.
8. Sauté 2 minutes until the tomatoes begin to soften
9. Add spinach, stir until the spinach is wilted, 30 seconds
10. Remove from heat.
11. Season with salt and pepper
12. Stir in the fresh basil.
13. Serve

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Vegetable
• Cuisine: Mediterranean, Vegan, Paleo,

If you like this recipe or find it useful, please click on the stars above and give it a rating. It helps me get more notice from Google. . Rating is done by clicking on the stars above.

Enjoy the recipe especially while the vegetables are in season.