Rinse the squash thoroughly under cool water to remove any dirt.

Trim the stems and blossom ends.

Slice each squash into halves or quarters, depending on size. You want bite-sized pieces for quicker, even cooking.

Pro Tip: If your squash is large with tougher skin, you can peel it lightly or scoop out the center if the seeds seem overdeveloped.

Place a large skillet over medium heat.

Add the olive oil and let it warm up for about 30 seconds to 1 minute.

Pro Tip: The oil should shimmer slightly but not smoke—that’s your cue it’s ready for the garlic.

Add the minced garlic to the pan.

Stir constantly for about 30 seconds until fragrant. Don’t let it brown—it can turn bitter.

Pro Tip: Keep the heat on medium to avoid burning the garlic. If it starts to color too fast, pull the pan off the heat briefly.

Add the chopped patty pan squash to the pan.

Toss gently to coat the pieces in garlic and oil.

Sprinkle in the salt and pepper.

Sauté for 6–8 minutes, stirring occasionally, until the squash is tender with lightly golden edges.

Pro Tip: Don’t overcrowd the pan—if needed, cook in two batches so the squash browns instead of steaming.

Once the squash is cooked through, turn off the heat.

Add lemon juice for a touch of brightness and stir to combine.

Sprinkle with fresh parsley and grated Parmesan, if using.

Serve warm as a side dish or over grains for a light lunch.