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.!!!
Key Takeaways
- The article celebrates the delicious combination of patty pan squash and pesto, highlighting its year-round enjoyment.
- A creamy pesto sauce made with non-fat cottage cheese offers a healthy alternative while maintaining flavor.
- For preparation, mix fresh ingredients and bake patty pan squash with tomatoes and pesto for a quick dish.
- The article provides links to other recipes featuring patty pan squash and variations of summer dishes.
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!
Looking for somethig else? You might also enjoy these recipes:
Patty Pan Squash with Creamy Pesto Sauce
A Few Things We Use
Ingredients
Basil Sauce
- 2 Cups Basil
- 1 Clove Garlic
- 1 Cup Parsley
- 1 Lemon - Juice and Zest
- 1 teaspoon Salt
- 1 ½ Cups Non-Fat Cottage Cheese
- 1 Habanero Optional
Squash and tomatoes
- 1 ½ Pounds Squash
- 2 Cups Cherry Tomatoes
- 2 Ounces Cojita Cheese
Instructions
Pesto Sauce
- Chop the garlic in a food processor.
- Add the Basil and Parsley to the food processor.
- Add the lemon zest and juice to the food processor.
- Add the Cottage Cheese, Salt, and Habanero to the food processor.
- Blend all the ingredients until it is a smooth and luscious sauce.
Building The Casserole
- Cut the squash into bite-size pieces,
- Toss together the squash and cherry tomatoes
- Gently stir together the squash, tomatoes, and Pesto Sauce until well combined.
- Place in a casserole dish
- Bake the squash in a 350-degree oven for 30 minutes or until it can be easily pierced with a fork.
- Sprinkle cheese on top
- Serve and Enjoy!!!
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