- 8 small patty pan squash, stems trimmed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- Zest and juice of 1 lemon
- ½ cup dry white wine
- 1 cup frozen peas
- 1 cup cherry tomatoes, halved
- 1 small fennel bulb, very thinly sliced
- Small handful fresh mint leaves
- 2 teaspoons fresh thyme leaves
- Extra lemon zest to finish (optional)
- Arrange the sliced fennel and cherry tomatoes on a serving platter.
- If the patty pan squash are large, halve or slice them. Small squash can be left whole.
- Heat the olive oil in a large sauté pan over medium heat.
- Add the squash and season with the salt and pepper. Cook for 2–3 minutes until they begin to take on a little color.
- Stir in the garlic and thyme and cook for 30 seconds until fragrant.
- Add the lemon zest, lemon juice, and white wine. Bring to a gentle simmer.
- Cook for another 3–4 minutes, until the squash is just tender. Avoid overcooking—they should still have a little bite.
- Stir in the peas and cook for about a minute, just until they’re bright green and warmed through.
- Spoon the warm vegetables and pan juices over the fennel and tomatoes.
- Scatter over the fresh mint, a little extra thyme, and additional lemon zest if you like. Toss gently and serve immediately.
- Author: Mary Callan
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: salad