Quick Pattypan Squash ♥ Recipe

Today's vegetable recipe: Slices of pattypan squash simmered in water with a little butter, tossed with lemon juice and fresh basil. Low carb. Weight Watchers 0 points.

Boiled zucchini. (Or in this case, zucchini's cousin, another summer squash called pattypan.) It just sounds bad, doesn't it? And truth is, this is not a recipe that will knock your socks off, not like stuffed zucchini boats, say. It's good, of course, just not a recipe any of us are going to moan over. But it's so quick, so easy, so perfect for the lovely little pattypan squashes (you know, the ones that look like spaceships from Planet Plant) so abundant at the farmers markets right now -- that's more than ample compensation, at least in my book.

I made the pattypan ahead of time to serve at room temperature, but they're so quick and easy, make them at the last minute to serve hot.


Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

1 tablespoon butter
1 pound pattypan squash, about 4, trimmed but skins left on, sliced about 1/4 inch thick
Water to cover

Juice of a lemon
Fresh basil, chopped
Salt & pepper to taste

In a skillet, heat the butter on MEDIUM HIGH. Add the pattypan and just barely cover with water. Cover. Let cook about 5 minutes or until desired doneness is achieved. (My taste wanted some softness, but some tooth too.) Remove from water with tongs, drain well and gently toss with lemon juice, basil. Season and arrange in a serving plate. Serve hot or at room temperature.

The inspiring recipe called for chopped fresh parsley and a handful of capers.

~ Shredded Zucchini with Thyme from Kitchen Parade ~
~ Stuffed Pattypan Squash, very cute! ~
~ Cream of Zucchini Soup, Julia Child's recipe ~

~ more summer squash recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~

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Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright 2008

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. I am forever searching for new and innovative veggie recipes and i am so glad to find your blog:-) looks like a healthy plate of food:-)
    X M

  2. I feel like I'm about to turn into a squash. I can't stop eating it. And like you, I like it simply prepared--lately it's been just sauteed shallots, squash, olive oil, and s & p.

  3. Awww, I miss pattypans. We used to get them all the time in South Africa - sweet little yellow ones - but not here in the UK. I used to halve and steam them, and slather them in butter :)


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna