Pattypan Squash will bring a light buttery taste to your palate. They are versatile and can be grilled, fried, roasted or stuffed and baked in the oven. In this recipe I pair the squash with seasonal string beans, heirloom cherry tomatoes, a dash of garlic and lemon juice, and plenty of fresh herbs. Add a side of your favorite lean protein to make this dish a colorful, nutritious and delicious meal.
Pattypan Squash – a funny name for a funny looking squash. These squash don’t only look great, but they’re good for you, being high in antioxidants like Vitamin C, carotenoids, and manganese. The skin is tender and should not be removed, since it also contains many important nutrients. Other squash or zucchini can be used in this recipe if no pattypan squash are available.
Ingredients For 2 People:
1 large or 4 small pattypan squash
2 handfuls of string beans
2 handfuls of cherry tomatoes
2 handfuls of fresh herbs (best are oregano, thyme, parsley, tarragon, dill)
2 garlic cloves
4 tablespoons of extra virgin olive oil
½ lemon juiced
Salt and pepper to taste
Wash and drain the produce and herbs. Peel the onion and cut into small strips. Peel the garlic and set aside. Remove the ends of the string beans (and the tough string itself, if necessary). Remove the stem from the petty pan squash and cut into small cubes. Finely chop the herbs and set aside.
Heat a large frying pan over medium heat, add the olive oil and onions, and fry until onions become translucent and start to brown. Add the cherry tomatoes and string beans and fry for a few minutes, stirring occasionally until the cherry tomatoes become soft and slightly wilted, then add the squash, salt and pepper, lemon juice, garlic, oregano, thyme, tarragon and/or dill, and saute for a few more minutes, stirring frequently until the squash becomes tender. Once done, remove from heat, add the parsley, stir again and serve.
Bon appetite, enjoy!
August 21st 2015 by Eliane Baggenstos, farm2delish.
All photos copyright Eliane Baggenstos, farm2delish.