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Pan-Fried Squash with Broken Tostadas, Cilantro, and Lime

Scott Phillips

Servings: 4

A little spicy, a little crunchy, and a lot tangy, this side dish is positively intriguing. Look for tostadas—the crisp, flat corn tortillas most often served like open-face tacos—at the grocery store, or substitute tortilla chips (this is a good way to use the crushed ones at the bottom of the bag).


  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1 lb. pattypan squash, cut into 1-inch pieces
  • 1 poblano chile, thinly sliced
  • 1/2 tsp. ground cumin
  • 2 Tbs. fresh lime juice
  • Kosher salt
  • 4 5-to-6-inch tostadas (or 1 cup crumbled tortilla chips)
  • 1/4 cup chopped fresh cilantro, more for garnish

Nutritional Information

      Calories (kcal) : 150
      Fat Calories (kcal): 70
      Fat (g): 7
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 10
      Sodium (mg): 320
      Carbohydrates (g): 20
      Fiber (g): 3
      Sugar (g): 3
      Protein (g): 3


  • In a 12-inch skillet, heat the olive oil and butter over medium-high heat. Add the squash and cook, stirring once or twice, until just tender, 5 to 6 minutes. Add the poblano chile and cumin; cook 2 minutes more. Stir in the lime juice and 1/2 tsp. salt.
  • Break the tostadas into the skillet. Add the cilantro, and toss briefly to combine. Season to taste with salt, transfer to a platter, scatter a bit more cilantro over the top, and serve.


Rate or Review


  • Karlette | 11/11/2016

    Delicious! I've made it several times already. What a great way to use up summer squash--which is often bland and uninteresting. The addition of poblanos and tortilla chips is brilliant.

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