Patty Pan Saute

Patty pans are a very mild summer squash. They should be picked when they turn creamy white and reach about 4 inches across. If you let them get much bigger the skin becomes a hard shell and the flavor suffers somewhat. In the case of patty pans, bigger is not better!

patty pan on the vine (note dried blossom still attached on bottom)

fresh-picked patty pan

For this dish, I sauteed the sliced squash with onion, garlic, and mushrooms, and topped with a little cheese.

Ingredients:
olive oil
1 onion, diced medium
1-2 cloves garlic, minced
2-3 patty pan squash, cut in quarters top to bottom, then sliced about 1/4 inch thick
8 oz mushrooms (I like baby bellas), chopped (a bit smaller than you've cut the onion)
salt & pepper to taste
fresh herbs* - your choice - thyme, parsley, or basil (sliced into thin ribbons)
cheese - optional - bleu or parmesan

Heat a few tablespoons olive oil in skillet over medium-high heat. Add onion and saute briefly before adding garlic. Saute a few minutes until onions begin to soften. Sprinkle in a little salt and pepper. Add mushrooms. Reduce heat slightly. Try to resist the temptation to add more oil. You may need to add just a little to keep the mushrooms from sticking, but they will soon start to release juices and do just fine without a lot of oil.

When the mushrooms begin to soften and release liquid, about 8 minutes, add the sliced squash. Sprinkle in a bit more salt and pepper, and thyme or parsley, if using. Continue to saute, stirring occasionally, until the squash becomes slightly golden and translucent, about 10-12 minutes. Stir in basil, if using, and cook another minute or two. Taste and adjust seasoning if necessary.

Plate mixture, then top with cheese to taste, if desired.

Serves 2 as main dish, 4 as side.

* You can use dried herbs, if fresh are not available. For dried herbs, use about 1/3 the amount and rub between your fingers to release the flavor oils as you add the herbs to the skillet.