Description
A quick, citrusy sautéed yellow patty pan squash with lemon and thyme—fresh, tender, and bursting with flavor.
Ingredients
1 lb yellow patty pan squash, sliced into ½-inch rounds
2 tbsp olive oil
1 clove garlic, minced
1 tsp fresh thyme leaves
Zest of 1 lemon
1 tbsp lemon juice
¼ tsp salt
⅛ tsp black pepper
Instructions
1. Heat a skillet over medium-high heat and add olive oil.
2. Add squash slices in a single layer and let them sear undisturbed for 2–3 minutes.
3. Flip the slices and sauté another 2–3 minutes until golden and tender.
4. Reduce heat to medium and add garlic and thyme; stir for 30 seconds.
5. Remove pan from heat, stir in lemon zest and juice.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with extra thyme or lemon zest if desired.
Notes
Use fresh thyme for best flavor, but dried can work in a pinch.
Don’t overcrowd the pan—cook in batches for better browning.
Serve as a side or toss into salads, bowls, or wraps.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: sautéed patty pan squash, lemon thyme squash, yellow squash skillet recipe