Boiled zucchini. (Or in this case, zucchini's cousin, another summer squash called pattypan.) It just sounds bad, doesn't it? And truth is, this is not a recipe that will knock your socks off, not like stuffed zucchini boats, say. It's good, of course, just not a recipe any of us are going to moan over. But it's so quick, so easy, so perfect for the lovely little pattypan squashes (you know, the ones that look like spaceships from Planet Plant) so abundant at the farmers markets right now -- that's more than ample compensation, at least in my book.
I made the pattypan ahead of time to serve at room temperature, but they're so quick and easy, make them at the last minute to serve hot.
QUICK PATTYPAN SQUASH
Time to table: 10 minutes
1 tablespoon butter
1 pound pattypan squash, about 4, trimmed but skins left on, sliced about 1/4 inch thick
Water to cover
Juice of a lemon
Fresh basil, chopped
Salt & pepper to taste
In a skillet, heat the butter on MEDIUM HIGH. Add the pattypan and just barely cover with water. Cover. Let cook about 5 minutes or until desired doneness is achieved. (My taste wanted some softness, but some tooth too.) Remove from water with tongs, drain well and gently toss with lemon juice, basil. Season and arrange in a serving plate. Serve hot or at room temperature.
The inspiring recipe called for chopped fresh parsley and a handful of capers.
~ Shredded Zucchini with Thyme from Kitchen Parade ~
~ Stuffed Pattypan Squash, very cute! ~
~ Cream of Zucchini Soup, Julia Child's recipe ~
~ more summer squash recipes ~
~ more Weight Watchers recipes ~
~ more low-carb recipes ~
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