Greek-Style Pattypan Squash

Greek-Style Pattypan Squash

Pattipan squash belongs to the summer squash family. It is saucer-shaped with a scalloped edge and white, yellow, green or streaked skin. Its flesh is whitish and firm, with a pleasant, nutty flavour. Pattypan squash is at its best when measuring between 8 and 10 cm in diameter. It may be substituted by other summer squash types, including zucchini.

4 servings
Preparation 5 min
Cooking 25 min

120 calories per serving 


8 pattypan squash   650 g
3/4 cup white wine   190 mL
3 tbsp lemon   1 lemon
2/3 cup water   170 mL
1 sprig fresh thyme   0.4 g
1 bay leaf   0.1 g
1/4 cup olive oil   65 mL
2 tbsp Italian parsley, fresh, chopped   10 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    


  1. Blanch the pattypan squash in a pot of salted boiling water, about 4 min, until al dente. Drain them and immerse in cold water to stop the cooking and fix the colour.
  2. Pour the white wine, lemon juice, and water in a pan. Put the squash in the pan, add the sprig of thyme, the bay leaf, then bring to a simmer. Cook for about 10 min, uncovered, then remove the squash from the pan.
  3. Reduce the liquid by boiling rapidly for 8-10 min, until the liquid is reduced to a half. Strain it, add the olive oil, then pour the mixture over the squash. Sprinkle with chopped parsley. Season with salt and pepper. Let sit until cool for the flavours to be absorbed.
  4. Serve luke-warm or at room temperature.

Nutrition Facts Table

Nutrition Facts

per 1 serving (200g)


% DV*

* DV = Daily Value




10 g

16 %

Saturated 1.5 g
+ Trans 0 g

7 %


0 mg


3 mg

0 %


7 g

2 %


4 g

14 %


3 g


2 g

Vitamin A

8 %

Vitamin C

45 %


2 %


6 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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Free :
Added Sugar, Cholesterol, Sodium, Trans Fat
Low :
Saturated Fat
Source of :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Zinc
Good source of :
Folacin, Vitamin C, Vitamin E
Excellent source of :
Vitamin K
Diet-related health claims :
Artery-healthy, Heart-healthy

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This recipe is in the following categories: Vegetables | Side dishes | Artery-healthy | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegan | Vegetarian | Greek

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