If there is one promise I can give you in the kitchen it’s this; If you work with fresh, seasonal, local ingredients it takes very little effort to create extremely flavorful food. So if time is an issue for you, this may be a road to travel more often.
Take these cute little Patty Pans for instance…
If you’ve never tried them, you must, they’re a creamy, sweet, nutty, Summertime treat (some even say they taste a bit like an artichoke). It’s kind of a shame to cut them because they original flying-saucer shape is so fun and unique but truth be told, I was just looking for a quick clean and delish side dish and was less focused on presentation and more focused on time and taste.
I gave these a quick steam/saute – that’s when I treat them as if I am going to saute them but then add some water and pop a lid on to speed up the process (which is technically a steam). Then right before they are done cooking I remove the lid and allow the water to evaporate (the oil remains) and I finish them like a saute. This little technique also allows me to use less oil than I would if I were doing a straight forward saute.
Patty Pans are definitely and ingredient that don’t need a lot of fuss. A little fresh herb (in this case dill) along with a kiss of oil and garlic and I had myself a taste-sensation!
You could easily elevate this side dish to a main dish by adding some fresh halved cherry tomatoes and serving it spooned over grilled fish or chicken. If you wanted something a little more substantial try it tossed with some whole grain pasta and parmesan!
Have you ever tried Patty Pans before and if so, what’s your fave way to prepare them?
*If you want to learn more about Summer Squash and all the different varieties be sure to check out my Summer Squash 101 Video!
Patty Pan Squash Kissed W/ Garlic and Dill
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 3/4 lb. Patty Pan squash
- 2 tsp olive oil
- 1 fat clove garlic, minced
- 1 tbsp fresh chopped dill
Heat olive oil in medium non-stick skillet over a medium high heat. Add squash and garlic and cook for a minute or so. Add a quarter cup of water and pop on a lid for 4-5 minutes or until the squash is just tender.. Remove the lid and allow the water to evaporate.
Season squash with salt and pepper and toss in the fresh dill. Enjoy!
Makes 2 servings.
Nutrients per 1/2 recipe: Calories: 70; Total Fat: 4.5g; Saturated Fat: 0.8g; Cholesterol: 0mg; Carbohydrate: 6.1g; Dietary Fiber: 2; Sugars: 4.1g; Protein: 2g