One cup (130 grams) of pattypan squash provides ( 5): They’re saucer-shaped with a scalloped edge and thus also called scallop squash. Pattypan squash, or simply patty pan, are small, ranging from 1.5–3 inches (4–8 cm) in length. You can also cut zucchini into thin ribbons with a spiralizer to use it in place of pasta or noodles in any recipe. Like yellow squash, it can be sautéed, grilled, or baked. This variety is mild in flavor but has a firmer texture than yellow squash, making it well-suited for soups and stir-fries. One medium (196-gram) zucchini packs ( 4): Zucchini is a green summer squash that has become a popular low-carb, low-calorie alternative to noodles. It can be sautéed, grilled, baked, or used as the star ingredient in casseroles. Potassium is a mineral that plays vital roles in muscle control, fluid balance, and nerve function ( 2, 3).īecause of its mild flavor and slightly creamy texture when cooked, yellow squash can be prepared in many ways. This variety is also an excellent source of potassium, with one medium (196-gram) fruit providing more potassium than a large banana. One medium (196-gram) yellow squash contains ( 1): Yellow squash includes many different types, such as crookneck and straightneck squash, as well as some zucchini cross breeds like zephyr squash. Here are 3 of the most common summer squash. Though most varieties are in season during the summertime, they’re really named for their relatively short shelf life. Add toasted walnuts or pine nuts for crunch, dollops of basil pesto, or shaved Parmesan cheese or vegan Parmesan for a salty, umami kick.Summer squash are harvested young - while they’re still tender - and their seeds and rinds are typically eaten. We love this recipe as written, but I hope you’ll feel free to make it your own. It also goes nicely with any of these pasta recipes: We often pair it with a pesto pizza or Margherita pizza. This sautéed patty pan squash recipe would be a perfect side dish for almost any summer meal. Patty Pan Squash Serving Suggestions and Variations Transfer it to a serving dish, and top with the fresh basil and red pepper flakes. When the squash is just tender, turn off the heat and add the lemon juice, garlic, and parsley. Stir only occasionally so that the squash has a chance to brown around the edges. Add the squash and cook until the pieces are tender but still have a nice bite. Then, heat the oil in a large skillet over medium heat. I like to aim for 1-inch chunks, though they always vary a bit based on the squashes’ shapes. Start by cutting the squash into similar-sized pieces. And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below. Other fresh herbs, such as mint or thyme, would be great here too!
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