This simple side dish is full of flavor and comes together in under 20 minutes! Tender, sautéed patty pan squash, a type of zucchini also known as scallop squash, is seasoned with garlic, red pepper flakes, lemon zest, and parmesan cheese.
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Are you familiar with patty pan squash?! It’s an interesting variety of zucchini that has scalloped edges. I think it looks like a cross between a flying saucer and a pie plate, but maybe that’s just me. Allegedly, it got its name because it resembles a “pan for baking a patty.”
If you have a CSA share or go to farmers markets regularly, then you have probably seen patty pan squash in the past few weeks. I have actually seen an uptick in searches for patty pan on the blog, so I know some of you have been looking for a recipe!
It seems to be perfect timing to post about this sautéed patty pan squash as a wonderful way to eat a fun summer vegetable. This dish is ready in under 20 minutes and packs a ton of flavor for a handful of ingredients.
I first came up with this idea last summer when cooking a zucchini at my sister and brother-in-law’s house. I really liked the flavors and have been waiting a whole year to share it with all of you! I hope you enjoy!
How to Prepare Patty Pan Squash
- Wash the squash and trim off the ends.
- Cut them however you’d like into 1-inch pieces. I usually slice the squash crosswise and then cut the slices up.
- Heat olive oil in a large skillet. Add the garlic followed by the squash, and cook for 10 to 12 minutes until tender and lightly browned.
- Season with red pepper flakes and lemon zest a few minutes into cooking, then add the parmesan just before you remove the squash from heat. Voila!
For the full sautéed patty pan squash recipe, scroll down to the recipe card. But first, here are my expert tips for this dish.
- Looking for patty pan squash to make this recipe? Check the farmers market during August. Some large grocery stores, health food stores, and local food co-ops also carry them.
- Serve the dish on the side of fish, veggie burgers, or another lean protein source. It would pair well with my Spinach Feta Salmon Burgers, Sweet Potato and Black Bean Burgers, Halloumi Sandwiches with Veggies and Pesto, Garlic Bread Grilled Cheese with Heirloom Tomato, or Tortellini Tomato Soup.
- Leftovers keep well in an airtight container in the fridge for up to three days. Reheat in the microwave for a minute or two.
- To make sautéed patty pan squash vegan, omit the parmesan cheese. Add a sprinkle of sea salt to make up for the lack of salty parmesan.
More Zucchini Recipes
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Sautéed Patty Pan Squash
- Warm olive oil in a large skillet over medium heat. Add the garlic, and cook for 30 to 60 seconds until fragrant.
- Stir in the diced patty pan squash. Cook for 10 to 15 minutes, stirring occasionally, until tender and lightly browned. About halfway through the cooking time, add the lemon zest and red pepper flakes.
- Just before removing the squash from heat, stir in the parmesan cheese. Serve, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- To make vegan, omit the cheese and add a pinch of salt.
- Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave on high for a minute.
Have a great weekend! – Lizzie