Sautéed Patty Pan Squash
You can find patty pan squash at many farmers' markets come June. However, if you can't find them, any summer squash will do. The freshness of the ingredients in this recipe scream summer!
olive oil
1
tablespoon
butter
1
tablespoon
sweet yellow onion (such as Vidalia), thinly sliced
1/2
unknown
patty pan squash, sliced to 1/2-inch-thick pieces
4
garlic, crushed, or more to taste
3
cloves
lemon pepper
1
dash
packed fresh spinach (Optional)
1 ½
cups
chopped fresh parsley
1/4
cup
chopped fresh basil
1
tablespoon
lemon, juiced
1/2
unknown
grated Parmesan cheese
1 ½
teaspoons
salt and ground black pepper to taste
 Gather all ingredients.
  Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes.
  Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.
  Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute.
  Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
