Sauteed Patty Pan Squash with Tomatoes & Basil
Recipe Key
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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PrintSauteed Patty Pan Squash with Tomatoes & Basil
Easy, flavorful, satisfying, Mediterranean vegetable dish ready in just 30 minutes! Vegetable-rich, with olives, garlic and basil.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 1x
- Category: Vegetable
- Cuisine: Mediterranean, Vegan, Paleo,
Ingredients
- 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
Instructions
- Cut patty pan squash into wedges or slice zucchini into rounds on the diagonal.
- Remove seeds from the peppers and cut into julienne strips
- Heat olive oil on medium low in a large sauté pan
- Add squash and peppers
- Sauté on medium low until lightly brown and almost tender, turning frequently, 5-8 minutes.
- Add garlic and stir.
- Add tomatoes and olives.
- Sauté 2 minutes until the tomatoes begin to soften
- Add spinach, stir until the spinach is wilted, 30 seconds
- Remove from heat.
- Season with salt and pepper
- Stir in the fresh basil.
- Serve
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Enjoy the recipe especially while the vegetables are in season.
lovely straight forward recipe to use my patty pan squash!
Thanks Janet, I love hearing you grow patty pan squash. It’s such a fun vegetable. Happy Cooking!
Love this easy way to use our abundance of patty pan. Thanks for sharing!
Thanks! It’s so great you grow patty pan squash, they’re so much fun. Happy Cooking!
I tried this with a mixture of squash and zuchini. I found the zuchini a bit bitter but the squash was lovely.
Overall a great vegetable dish which we enjoyed with some couscous. Thank you!! 🙂
Hi Petra,
Thanks for your comment I love hearing from you. Sometimes zucchini is sweet and other times bitter it varies. I’m glad you enjoyed the recipe. Happy cooking.
I got patty pan squash from my local CSA farm and I had never used it before. I followed this recipe and it was absolutely delicious and easy. I pulled this recipe up again because it was so delicious. I’m gonna do it again.
Hi Julie,
Thank you for your appreciation. I love hearing from you. I’m glad you enjoyed the recipe and plan to make it again. It’s one of my favorites. I like patty pan so much I grow them ever year. Happy cooking.
Lovely
Thanks for the stars!