Cup-shaped with a scalloped edge, baby pattypan squash is yellow, green or white. It is most tender when small, so look for ones no more than 3 inches (8 cm) wide.
- Portion size 6 servings
- Credits : August 2009
- 18 pattypan squash (about 1 lb/500 g)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 teaspoons finely chopped oil-packed sun-dried tomatoes
- 1 tablespoon minced fresh parsley
MethodCut squash in half. In large bowl, whisk together oil, vinegar, garlic, salt and pepper; add squash, tossing to coat. Thread onto 4 soaked wooden skewers, reserving remaining marinade in bowl.
Place skewers on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender and grill-marked, 8 to 10 minutes.
Add tomatoes and parsley to reserved marinade. Remove squash from skewers and add to tomato mixture; toss to coat. Serve warm. Makes 4 to 6 servings.
Nutritional facts per each of 6 servings: about
- Sodium 102 mg
- Protein trace
- Calories 17.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 4.0
- Folate 8.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 12.0