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–+ servings

Sauteed Garlic Patty Pan Squash, Zucchini and Eggplant

Serving Size: 10
Buttery and flavorful variety of squash, zucchini and eggplant

Recipe by: An Le

Cook Times

Active Prep5
Hands-On Cook5
Hands-Off Cook10
Passive0
Total Time20 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Food storage containers, Saute pan, Sharp Knives, Top Stove

Ingredients

  • 2 pound patty pan squash for 10 servings about 4 patty pan squash
  • 1 pound zucchini for 10 servings about 2 zucchinies
  • 1 pound eggplant
  • 2 tablespoon extra virgin olive oil or ghee
  • 3 clove garlic chopped
  • 2 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Heat oil in pan and add chopped squash
  • After sauteing for 3 minutes, add garlic, salt, pepper, and toss
  • Cook until edges are slightly brown
Reheating Instructions
microwave or stovetop

Nutrition

Calories: 62kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 471mg | Potassium: 392mg | Fiber: 3g | Sugar: 5g | Vitamin A: 299IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg