Beth Warren Nutrition Blog

Patty Cake Squash and Baby Zucchini Recipe

by Beth Warren October 14, 2020

This week started off rainy and dreary. I'm not going to lie that it's hard to feel motivated with that lagging fatigue in line with the weather. 

What helps me get out of a funk to keep motivated to eat healthy is taking it out on the kitchen. I look for inspo from seasonal produce. I couldn't help but notice how CUTE these patty cake squash and baby zucchini's were at the grocery. I knew I had to try them for dinner and I'm sharing the recipe with you below!

Patty Cake Squash and Baby Zucchini Recipe

Patty Cake Squash and Baby Zucchini Stir Fry that's perfect for a vegetable dish during Fall


  • 6-8 patty cake squash, sliced in half
  • 6-8 baby zucchini, sliced in half
  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp sweet paprika


Heat the oil on medium flame in sauté pan. Add the onions and garlic. Cook until translucent. Add in the squash and spices. Cook for about 10 minutes (stirring every few minutes for even cooking).

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