Patty Pan Squash with Creamy Pesto Sauce

We absolutely love the combination of pesto and squash, and we enjoy it all year round. Especially during the summer and early fall, we can't get enough of the patty pan squash for its unique shape, sweet flavor, and tender texture. We recently made a delicious combination of pesto with patty pan squash recipe, and it was absolutely delightful! We're always looking for ways to cut down on calories, so we used non-fat cottage cheese instead of olive oil and cheese in the pesto. It turned out so creamy and cheesy, and it made for a healthy and tasty meal that we truly enjoyed.!!!

We've totally fallen for this creamy pesto sauce - it's our ultimate go-to summer flavor booster! It's a dream with patty pan squash, and as a bonus, it's just amazing as a spread on crusty bread or drizzled over grilled chicken or fish. We always whip up extra sauce now so we can keep some in the fridge for a quick afternoon snack or to jazz up sauces for grilled meats

How make the Creamy Pesto and Patty Pan Squash Recipe

To make this delicious recipe, simply mix together some fresh basil, parsley, garlic, lemon, cottage cheese, and a pinch of salt. If you like a bit of heat, don't forget to add a habanero to the sauce. This recipe is bursting with amazing flavors, whether you prefer it mild or spicy.

Build the Casserole

This super easy creamy pesto and patty pan squash dish is a breeze to make, especially if you already have the sauce prepared! Start off by cutting the pattypan squash into bite-size pieces, then mix them with cherry tomatoes and pesto sauce. Pop everything into a casserole dish and bake for about 30 minutes in a 350-degree oven. You'll know it's ready when the squash is soft enough to pierce with a fork.

Top the Patty pan squash with cojita, goat or feta cheese.

Enjoy the Pesto and Patty Pan Squash deliciousness!

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