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5 from 1 vote

Patty Pan Squash with Creamy Pesto Sauce

Discover the combination of pesto and patty pan squash recipe. Enjoy the unique shape, sweet flavor, and tender texture of this squash.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Dinner, Vegetable
Cuisine: American
Keyword: Cottage Cheese,, sauce, Spicy
Servings: 6 Servings
Calories: 120kcal
Author: Belly Laugh Living

Equipment

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 Casserole

  • Cut 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!!!

Nutrition

Calories: 120kcal | Carbohydrates: 17g | Protein: 10g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 647mg | Potassium: 564mg | Fiber: 3g | Sugar: 5g | Vitamin A: 9665IU | Vitamin C: 54mg | Calcium: 137mg | Iron: 2mg