I love summer squash and find the pattypan variety to be one of my favorites. It’s best to eat them while they are young. For some reason they don’t tend to keep as long as zucchini. There flavor is buttery and subtly sweet. Here is a very simple recipe.

Pattypan squash – Oven broiled

1 pound Pattypan squash
Olive oil
Salt & pepper
6 stems chives
5 leaves mint
Dozen leaves Italian parsley

Preheat your oven’s broiler to high.

Rinse your Pattypan squash in cold water and dry completely. With a Mandoline slicer, slice your squash thinly on it’s side. Place the squash on a baking sheet and sprinkle with salt and pepper. Drizzle lightly with olive oil. Place the baking sheet  under the broiler and let the squash start to get toasted and brown approximately 4-5 minutes. Turn the squash over with a spatula and repeat.

Remove the squash from the oven and place on your serving plate. Squeeze half the juice from a lemon over the top and a good drizzle of extra-virgin olive oil. Sprinkle the finely chopped herbs.