Garlic Herb Pattypan Squash
adapted from Taste of Home
A neighbor gifted me some pattypan squash from her garden. Any summertime squash can be substituted for the pattypan, such as zucchini, yellow, chayote, or crookneck, to name a few, just adjust the cooking time.
This is a tasty addition to any fish or chicken recipe.
Makes 2 servings 1 WW pts / serving
2 cups pattypan squash (about 12 oz.), if small cut in half, if large cut into 8ths, if seeds are large remove seeds
Cooking spray
1 1/2 tsp. olive oil
1 garlic clove, minced
1/4 Kosher salt
1/3 tsp. fresh oregano leaves, chopped or 1/8 tsp. dried
1/3 tsp. fresh thyme leaves, chopped or 1/8 tsp. dried
1/8 tsp. freshly ground black pepper
1 1/2 tsp. fresh parsley, chopped
1 1/2 tsp. olive oil
1 garlic clove, minced
1/4 Kosher salt
1/3 tsp. fresh oregano leaves, chopped or 1/8 tsp. dried
1/3 tsp. fresh thyme leaves, chopped or 1/8 tsp. dried
1/8 tsp. freshly ground black pepper
1 1/2 tsp. fresh parsley, chopped
- Preheat oven to 425°.
- Place squash in a greased baking pan coated with cooking spray.
- Mix oil, garlic, salt, oregano, thyme and pepper; Drizzle over squash.
- Roast until tender, 15-20 minutes, stirring occasionally.
- Sprinkle with parsley prior to serving.
Enjoy!
