I do love me some summer squash, especially patty pans, which tend to be firmer and have a crisper bite than zucchini. When they are available at the farmers market, I always buy a bunch.  The other night I was trying to think up a new way to prepare them. The evening’s experiment turned into a light new side dish!

I often grill or sauté  patty pans, but this time I bought pint-sized ones and used them raw.  The basic idea is so simple.  Chop the patty pans into thin, bite-size pieces (I am sure you could use a mandolin) but I just used a knife, and then tossed them with a crushed garlic clove, fresh squeezed lemon, olive oil, salt and pepper – what a perfect summer side salad!

There are so many variations that would work – add fresh herbs, a dollop of Greek yogurt, or even toss in some whole wheat pasta – sky’s the limit.  Serve alongside other grilled veggies, chicken, or fish.  The lemony goodness will marry wonderfully with so many ingredients.  Best of all you are enjoying the seasonality of these great little gourds.

— Rachel

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