Ingredients
1 tablespoon (15 ml) olive oil
1 tablespoon (15 g) butter
0.5 large sweet yellow onion (such as Vidalia®), thinly sliced
4 patty pan squash, sliced into 1/2-inch (1 cm) pieces
3 cloves garlic, crushed (or more to taste)
1 dash of lemon pepper
1.5 cups (45 g) packed fresh spinach
0.25 cup (15 g) chopped fresh parsley
1 tablespoon (15 g) chopped fresh basil
0.5 lemon, juiced
1.5 teaspoons (3 g) grated Parmesan cheese
Salt and ground black pepper to taste
Directions
Step 1
Prepare all the ingredients.
Step 2
In a skillet over medium-high heat, heat the olive oil and butter until foaming (1 to 2 minutes). Add the sliced onion and sauté until tender and translucent (about 3 minutes).
Step 3
Add the sliced squash and crushed garlic to the skillet. Season with lemon pepper and sauté until the squash is easily pierced with a fork (5 to 6 minutes).
Step 4
Mix in the fresh spinach, parsley, and basil. Sauté until the spinach wilts (about 1 minute).
Step 5
Squeeze the lemon juice over the mixture and sprinkle in the Parmesan cheese. Stir well and season the mixture with salt and black pepper.