Known for their peculiar shape, small size, and scalloped edges, pattypan squash come in several varieties and can be incorporated into a number of great summer dishes. Also known as the “flying saucer” squash, these veggies are fun for the whole family and can be pickled, fried, grilled, and more. If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash. Shop the Market for all of your ingredients.
- 1 tablespoon olive oil
- 4 cups baby pattypan squash, halved (about 18 ounces)
- 2 cups sliced leek (about 2)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons crumbled reduced-fat feta cheese
- 2 tablespoons finely chopped fresh basil
1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds.
2. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper.
3. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.
Recipe courtesy of Lorrie Hulston, Cooking Light APRIL 2008