5 cups halved small pattypan squash (about 1-1/4 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon minced fresh parsley
1. Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10 to 15 minutes, stirring occasionally. Sprinkle with parsley.
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe is a creative twist.
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
Nutrition Facts
2/3 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein.