Start by washing the patty pan squash under cool water. Pat them dry with a clean towel, then slice them into 1/4-inch rounds.

Don’t worry if some pieces are smaller or uneven, those irregular shapes just add character!

Heat the olive oil in a large skillet over medium heat. Once the oil is warm, add the minced garlic. Stir the garlic for about 30 seconds until it’s fragrant, but be careful not to let it burn.

Add the sliced patty pan squash to the skillet. Sprinkle with salt, black pepper, and smoked paprika (if using). Toss everything together to coat the squash in the seasonings.

Let the squash cook for about 6–8 minutes, stirring occasionally. You want them to be tender but still have a slight bite. Overcooking can make them mushy, so keep an eye on them.

Once the squash is cooked, sprinkle the grated Parmesan cheese over the top. Stir gently until the cheese melts and coats the squash.

The Parmesan adds a delightful savory touch that pairs perfectly with the squash’s natural sweetness.

Remove the skillet from heat and sprinkle chopped parsley over the squash for a pop of color and freshness. Serve immediately as a side dish or even a light main course with crusty bread.