Patty Pan Squash with Red Peppers

Serves: 4
Total Calories: 84


1-2 tablespoon olive oil
1 cup sliced red onion
4 cloves garlic minced
1 teaspoon dried basil
1 1/4 pounds patty pan squash cut into 1/4 inch slices, then halved
1 red bell pepper sliced
1 tablespoon balsamic vinegar
1 tablespoon tamari sauce


1. Heat the oil in a large skillet. Add the onion and sauté for 1 minute. Add the garlic and basil, and sauté for another minute.

2. Add the squash and the peppers, and stir to combine. Cover and cook over medium-high heat for 3 minutes more, or until the vegetables are very hot and starting to sizzle. Stir the mixture and add the vinegar and tamari, then cover quickly so the vegetables can steam. Cook, stirring occasionally, for about 5 minutes more, or until the vegetables are tender. Serve hot.

If you cannot find patty pan squash, use yellow summer squash.

Nutritional Facts:

Serves: 4
Total Calories: 84
Calories from Fat: 30

This Patty Pan Squash with Red Peppers recipe is from the For the Love of Garlic Cookbook. Download this Cookbook today.

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