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!
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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.