You can find patty pan squash at many farmers markets come June However if you cant find them any summer squash will do The freshness of the ingredients in this recipe scream summer
Prep Time
25 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Gather all ingredients.
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Heat olive oil and butter in a skillet over medium-high heat until foaming
1 to 2 minutes. Add onion and sauté until tender and translucent
about 3 minutes.
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Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork
5 to 6 minutes.
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Mix spinach
parsley
and basil into squash mixture; sauté until spinach wilts
about 1 minute.
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Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
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Cook’s Note
I have made this recipe using yellow squash and zucchini