Discover baby zucchinis and Baby Patty Pan Squash
Round out your menu with new varieties of green baby
zucchini and green, yellow or striped baby
patty pan squash. They’ll disappear like
magic!
An excellent source of vitamins A and C, green baby zucchini are at their best—sweet, tender and ready to eat—when no more than 3 to 4 inches long.
- Wash mini green zucchinis and remove tips.
- Halve and cook in lightly salted water for about 4 minutes.
- Drain.
- Transfer to separate pan and gently brown in garlic butter.
Cup-shaped with a scalloped edge, baby patty pan squash, 1 to 2 inches in diameter, are delicious and a good source of dietary fibre and vitamin C.
- Wash baby patty pan squash and remove tips.
- Halve and cook in lightly salted water for about 4 minutes. Drain.
- In separate pan, heat and reduce sufficient 35% cream.
- Add sunburst squash and simmer for several minutes.
- Sprinkle with grated parmesan cheese.
- Salt and pepper to taste.
- Garnish with snips of fresh chives.
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