Caramelized Patty Pan or Summer Squash

From Cooking from the Farmers Market, by Willams Sonoma

Makes 4 Servings

Time: Less than 20 min


3 Tbsp olive oil

1 2/d lb patty pan squash (also referred to as scallop squash)

2 cloves garlic

1 Tbsp marjoram

Juice of 1 lemon

Salt and Pepper to taste


  1. Warm the oil in a frying pan over high heat

  2. Add 1 1/2 lb patty pan squash cut if necessary  to 1/2 wedges thick

  3. Season with salt and saute until tenter. This takes roughly 6 to 8 minutes

  4. Add 2 cloves garlic chopped or pressed

  5. Add 1 Tbsp marjoram and saute for 1 additional minute

  6. Season with salt and pepper and squeeze lemon juice to taste over the top

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