Teriyaki Zucchini With Beans & Rice Recipe | Heirloom Patty Pan

Another simple recipe to use up all of 
those extra summer squash

Patty Pan Squash are a beautiful heirloom summer squash with a scalloped edging.  They can be used the same as zucchini in any recipe.  I love them sliced as they resemble chicken cutlets in both shape and texture.

My Recipe for Teriyaki Heirloom Patty Pan with Beans and Rice:

Serves 2

2 fist size organic patty pan squash (or any summer squash) sliced

2 large organic carrots sliced

2 stalks organic celery sliced

1 small organic onion minced

2 cups of cooked organic rice

1 cup of cooked or canned black beans (or any bean of your choice)

1 tbs organic olive oil

4 tbs organic teriyaki sauce

1tbs organic ketchup

1 tbs honey

Celtic salt to taste

Warm the olive oil in a large saute pan or wok,  saute the carrots, onion & celery until tender.  Add the honey, ketchup & teriyaki sauce then toss in the  patty pan squash slices and cook for 1 minute.  Toss in the cooked rice and beans, swirl around in the pan until warmed through and serve!

More Summer Squash Recipes:

Here is my previous recipe for Zucchini Spaghetti

And one for Grainless Chicken Noodle Soup

And a fantastic raw pasta salad

Yummy! - ENJOY :)