Another simple recipe to use up all of
those extra summer squash
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:
Yummy! - ENJOY :)
