Name: Sautéed Patty Pan Squash
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tablespoons extra virgin olive oil; 3 cloves garlic (minced); 3 patty pan squash (cut into 1-inch pieces); 2 teaspoons lemon zest; 1/4 teaspoon red pepper flakes; 1/4 cup freshly grated parmesan cheese

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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.

sauteed patty pan squash with parmesan cheese in a serving bowl on a counter

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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!

two yellow and one green patty pan squash next to each other on a counter

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!

sliced patty pan squash on a bamboo cutting board next to a knife

diced patty pan squash cooking in a skillet with a wooden spoon on a counter

Expert Tips

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.

patty pan squash cooked in a skillet and topped with parmesan cheese and red pepper flakes

More Zucchini Recipes

Love this recipe? You may also enjoy the Zucchini Risotto with Shrimp, Zucchini Chocolate Chip Cookies, and Creamy Peanut Zucchini Noodles with Chicken.

I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.