Save on Pinterest

Pattypan Saute

Summer flavors like tomato and sweet red pepper complements sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 2 cups halved pattypan squash
  • 1 medium onion, halved and sliced
  • 2 teaspoons canola oil
  • 2 garlic cloves, minced
  • 1 small sweet red pepper, cut into 1/2-inch pieces
  • 1 cup sliced fresh mushrooms
  • 1 medium tomato, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese

Directions

  • In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes.
  • Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.
Nutrition Facts
3/4 cup: 73 calories, 3g fat (1g saturated fat), 2mg cholesterol, 343mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Recommended Video