There is probably nothing that I hate more than hearing that the summer is over. Reports of Labor Day being the onset of fall make me cringe, especially since the sunny season does not officially end until September 21st!
In an effort to keep the summer alive for the next 2 weeks, I picked up the last bits of summer produce at my local farmer's market this weekend. One of the items that intrigued me was the Pattypan Squash. This adorable vegetable is low in saturated fat and sodium and contains 0 cholesterol! It also provides an excellent source of vitamin A, vitamin B6, vitamin C, magnesium, potassium and fiber!
After perusing Pinterest for some creative preparation suggestions, I stumbled upon this recipe for Baked Pattypan Squash Parmesan.
I can't wait to reap the nutritional benefits of this dish, while savoring the last bit of flip flop weather tonight!
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