I've made this recipe several times already this summer, using yellow squash and/or paddy pan squash. Truthfully, I didn't even know what paddy pan squash was until my neighbor gave me a plant and I stuck it in the garden with all the rest of my squash.
It's so cute and little (if you keep on top of it) and very tender and tasty. Here's the oh-so-simple recipe:
Slice yellow squash or cut paddy pan squash into wedges.
Saute in olive oil with a little salt and pepper and some minced garlic.
Sprinkle with chopped fresh basil and feta cheese.