Sautéed Scallopini Squash with Parmesan

Sautéed Scallopini Squash with Parmesan

The ultimate summer vegetable side dish utilising scallopini aka patty pan squash. This dish is rich in vitamin A, C, iron, dietary fibre, and full of colour to brighten your meal.

Preparation time: 20 mins

Difficulty: Easy

Servings: 4



  • 2 tablespoons of butter (or olive oil)
  • 1 yellow onion
  • 6 scallopini/patty pan squash, sliced to 1/2-inch-thick pieces
  • 4 cloves garlic, crushed, or more to taste
  • 1 tsp lemon pepper seasoning
  • 1 ½ cups packed fresh spinach (Optional)
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1/2 lemon, juiced
  • 2 tablespoons grated Parmesan cheese (or to taste)
  • Salt and ground black pepper to taste


  • Heat 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.


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