0.5 sweet yellow onion (such as Vidalia®), thinly sliced
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4 patty pan squash, sliced to 1/2-inch-thick pieces
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3 cloves garlic, crushed, or more to taste
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1 dash lemon pepper
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1.5 cups packed fresh spinach
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0.25 cup chopped fresh parsley
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1 tablespoon chopped fresh basil
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0.5 lemon, juiced
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1.5 teaspoons grated Parmesan cheese
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salt and ground black pepper to taste
Instructions
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.
Nutritional Facts
Per 4 servings
Calories: 79
Carbohydrate: 4g
Fat: 7g
Fiber: 1g
Protein: 2g
Sugar: 1g
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