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A quick and flavorful summer side dish featuring tender patty pan squash sautéed with garlic, fresh herbs, and an optional sprinkle of Parmesan cheese.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 patty pan squash, washed and trimmed (cut into wedges, halves, or rounds depending on size)
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons fresh herbs (thyme, parsley, or rosemary), chopped
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions

  1. Rinse and dry patty pan squash, trim ends, and cut into wedges, halves, or thick rounds (small squash can be left whole or halved).
  2. If squash pieces vary in size, cut larger ones smaller for even cooking.
  3. Toss squash with 1 tablespoon olive oil, most of the minced garlic (reserve a little), salt, and pepper until evenly coated.
  4. Heat a large skillet over medium-high heat and add remaining 1 tablespoon olive oil until shimmering.
  5. Arrange squash in a single layer without overcrowding the skillet.
  6. Sauté 4–5 minutes on one side until golden, then flip and cook another 4–5 minutes until golden and tender with slight bite.
  7. During the last minute, add reserved garlic and chopped fresh herbs and stir to combine.
  8. Remove from heat, transfer to a plate, and sprinkle with grated Parmesan if using.
  9. (Optional) For roasting: Preheat oven to 400°F (200°C). Toss squash with oil and seasonings, spread on a baking sheet, and roast 20–25 minutes, flipping halfway through.
  10. (Optional) For air frying: Cook squash at 375°F for 12–15 minutes, shaking basket halfway through.

Notes

Use small to medium squash for best tenderness and flavor; larger squash may require longer cooking., Avoid overcrowding the pan when sautéing to achieve better browning., Add most garlic at the start and reserve some to add near the end to prevent burning and boost flavor., Lemon juice or zest added just before serving brightens the flavor., Parmesan can be broiled briefly after adding for a crispy topping., Try flavor variations like balsamic glaze or stuffed squash with grains, cheese, and protein., Store cooked squash in a sealed container in the fridge up to 3 days; reheat gently in skillet or oven for best texture., Freeze raw blanched slices for later use; cooked squash tends to get soft after freezing.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish

Nutrition

  • Serving Size: Approximately 1 cup per serving
  • Calories: Approximately 70 calories per serving (without Parmesan)
  • Fat: 4.5 grams per serving
  • Carbohydrates: 8 grams per serving
  • Protein: 2 grams per serving