V Slow-Sauteed Pattypan Squash with Onion and Parsley
Pattypan are my first choice for this recipe, however, small zucchini cut into 3/4-inch-thick rounds could be handled the same way. Serves 4 as a side dish.
2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 1/2 pounds small pattypan squash (each the size of a golf ball), halved - cut larger squash in to pieces
Salt
2 tablespoons minced fresh parsley leaves (optional)
  1. Heat the oil in a large skillet. Add the onion and saute over medium heat until softened, about 3 minutes. Add the squash and stir to coat well with the oil and onion. Sprinkle generously with salt. Reduce the heat to medium-low.
  2. Cook, stirring occasionally, until the squash is tender and golden brown in spots, 20 to 30 minutes. Stir in the parsley and adjust the seasonings. Serve immediately.
This works best in a skillet. If you have a larger quantity of squash, use two pans, so that the squash and onions can brown.