Greek-Style Pattypan Squash

3 Reviews
100% would make this recipe again

Pattipan squash belongs to the summer squash family. It is saucer-shaped with a scalloped edge and white, yellow, green or streaked skin. Its flesh is whitish and firm, with a pleasant, nutty flavour. Pattypan squash is at its best when measuring between 8 and 10 cm in diameter. It may be substituted by other summer squash types, including zucchini.

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Preparation : 5 min Cooking : 25 min
120 calories/serving

Ingredients

8 pattypan squash 650 g
3/4 cup white wine 190 mL
3 tbsp lemon 1 lemon
2/3 cup water 170 mL
1 sprig fresh thyme 0.4 g
1 bay leaf 0.2 g
1/4 cup olive oil 65 mL
2 tbsp Italian parsley, fresh, chopped 10 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Blanch the pattypan squash in a pot of salted boiling water, about 4 min, until al dente. Drain them and immerse in cold water to stop the cooking and fix the colour.
  2. Pour the white wine, lemon juice, and water in a pan. Put the squash in the pan, add the sprig of thyme, the bay leaf, then bring to a simmer. Cook for about 10 min, uncovered, then remove the squash from the pan.
  3. Reduce the liquid by boiling rapidly for 8-10 min, until the liquid is reduced to a half. Strain it, add the olive oil, then pour the mixture over the squash. Sprinkle with chopped parsley. Season with salt and pepper. Let sit until cool for the flavours to be absorbed.
  4. Serve luke-warm or at room temperature.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

120

Fat

10 g

16 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

7 g

2 %

Fibre

4 g

14 %

Sugars

3 g

Net Carbs

3 g

Protein

2 g

Vitamin A

7 %

Vitamin C

44 %

Calcium

3 %

Iron

6 %
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Fats 2
More info
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3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes | Greek

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