Ingredients:

  • 4 medium patty pan squash, washed, trimmed, and cut into desired size (about 500g)
  • 2 tablespoons olive oil (30ml), divided
  • 2 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • 2 tablespoons fresh herbs (e.g., thyme or parsley), chopped
  • 2 tablespoons grated Parmesan cheese (optional)

Instructions:

  1. Wash and trim the patty pan squash; cut into wedges or leave whole.
  2. Place squash pieces in a bowl; drizzle with 1 tablespoon olive oil and add minced garlic, salt, and pepper. Toss to coat.
  3. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat until shimmering.
  4. Add the seasoned squash to the skillet in a single layer. Sauté for 4-5 minutes on each side, cooking until golden brown and tender.
  5. During the last minute of cooking, add the remaining minced garlic and fresh herbs. Stir gently to combine.
  6. Transfer the squash to a serving dish, sprinkle with Parmesan cheese (if using), garnish with extra herbs, and serve hot.