7/19/13

What to do with Patty Pan Squash? Patty Pan Squash Quesadillas Recipe


Is it as sweltering hot where you live as it is in DC? It feels like it's 100 degrees here! I cannot wait till the fall cool air comes...but I'll be waiting for a while.

In the meantime, I'm cooking lighter meals that don't require a lot of time or heat or baking. This Patty Pan Squash Quesadillas recipe is one of my favorites.

It all started when I made Patty Pan Squash Succotash with a Poached Egg. I had half the succotash mixture left over and decided to make a quesadilla with it. But I'll retype the full recipe for you :) Do you feel the ♥?

Patty Pan Squash Quesadillas
Serves 2

Ingredients
olive oil
2 large patty pan squashes, diced
kernels from 1 corn on the cob
1 yellow pepper, diced
4 garlic cloves, chopped
salt & pepper
red pepper flakes to taste
2 large tortillas
1/3-1/2 cups shredded cheese {use whichever kind you like}
sour cream
smoked paprika
fresh herbs of your choice

Directions

1. Heat the olive oil in a skillet. Add the next four ingredients and saute seasoned with salt & pepper and red pepper flakes until golden brown.


2. Add a bit of cheese to your tortillas topping with half of the succotash mixture and more cheese.



3. Fold each tortilla in half and saute in a bit of olive oil 2-4 minutes on each side until golden brown.


4. Cut your quesadillas into triangles and serve with sour cream, smoked paprika and fresh herbs.


I really liked this: not heavy, but filling and so many vegetables!!! You can use regular zucchini if you can't find patty pan squash and play around with different spices.


Hope everyone has a great weekend!

What are you cooking these hot summer days?

2 comments:

Dixya Bhattarai RD said...

I made tostadas recently with patty pan squash too such a lovely vegetable!

Megan said...

This looks so good! I am growing pattypan squash in my garden, and when it gets big enough to pick, I'll be looking for tons of ideas!