Every once in a while, when I throw a meal together without a recipe, my family urges me to write it down because they want it again. Such is the case with this recipe, which was just an intuitive, quick Monday lunch, but both my husband and daughter prompted me multiple times to “put it on the blog.” So here it is.

This recipe is easy and quick to do. You just need those intriguing patty pan squash from your farmer’s market. You can see them in the center front of my photo from last Saturday, below.

Most people don’t know what to do with patty pan squash. Just cut them in half from stem to blossom end, and then, placing cut side down, slice it radially into wedges, as shown in the second photo below. Then treat them as you would any other squash.

I put freshly grated parmesan on my husband and daughter’s (above) and Pine Nut ‘Parmesan’ on mine (see below) since I’m doing Whole30 again. It is good either way.

I used my roasted tomatoes which we process every fall during our tomato harvest (and then freeze); you can either make some from that recipe, or use your favorite sun dried tomatoes.

Patty Pan Squash and Tilapia Stir Fry Recipe

2 large (or four small) patty pan squash, cut in wedges
2 Tablespoons ghee
sea salt
1 onion. diced
2 cloves garlic, minced
1/3 cup roasted tomatoes, or sun dried tomatoes
1 teaspoon of lemon pepper
2 large or three small tilapia loins (not from Asia), cut in large chunks
6 Tablespoons of grated Parmesan
6 tablespoons fresh basil, chopped

In a deep skillet over medium heat, melt the ghee. Add the onion and garlic, and a sprinkling of salt. Cook until the onion is translucent, about five minutes.

Add the sliced squash and season again with a pinch of salt. Cook for five minutes more.

Add the tomatoes, with another sprinkling of salt, along with the teaspoon of lemon pepper. Stir. Add the tilapia chunks. Cook for 10-12 more minutes until the squash is tender and the tilapia opaque and starting to flake, gently stirring it occasionally.

Transfer to plates and top with parmesan and fresh basil.

Enjoy! Tastes like summer!