Summer Squash with Parsley Pesto and Feta

4 Patty Pan squash

2 small zucchini

1/4 cup feta, crumbled

1 bunch Italian parsley

1/2 lemon, juiced (or to taste)

1 tsp salt

1/4 cup olive oil, plus 1 tsp

Dice squash into 1 inch chunks. Heat 1 tsp of oil on medium heat and sauté squash until just tender. In the meantime, place the parsley, lemon juice, salt, and olive oil in a food processor or blender. Blend until smooth. Once the squash is done, take it off the heat. Toss with the pesto and feta. It can be eaten hot, warm, or cold!

Note: Patty Pan squash is low FODMAP in any serving size, while zucchini should be limited to <1/2 cup per serving.