Emilie Meyer
Patty pan squash is a summer squash known for its unique flying saucer shape and scalloped edges. It comes in a variety of colours, including dark green, light green, and yellow, and has a similar taste and texture to zucchini, although it is slightly sweeter and denser. Patty pan squash can be cooked in a variety of ways, including sautéing, roasting, grilling, and air frying. When preparing the squash, it is recommended to cut it into wedges or uniform-sized pieces before cooking. Sautéing is a popular choice, as it brings out the flavour of the squash and creates a crispy texture. This is done by heating olive oil in a large skillet or frying pan, adding garlic, and then cooking the squash until tender and lightly browned. The squash can also be seasoned with red pepper flakes, lemon zest, and Parmesan cheese to enhance the flavour. Roasting is another simple cooking method, where the squash is tossed with olive oil, salt, and pepper before being placed in a hot oven to achieve a similar crispy texture. Overall, patty pan squash is a versatile and tasty ingredient that can be prepared in a variety of ways to suit any summer meal.
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What You'll Learn
Sautéed patty pan squash with lemon, garlic, and herbs
Sautéed patty pan squash is a delicious and easy summer side dish. It goes well with pasta, pizza, or any protein of your choice. Here is a detailed recipe for four to six servings of sautéed patty pan squash with lemon, garlic, and herbs:
Ingredients
- 1 pound of patty pan squash (about four to six medium-sized squash)
- Extra virgin olive oil
- Salt and pepper
- Garlic
- Lemon juice
- Fresh herbs such as parsley, basil, mint, or thyme
- Red pepper flakes (optional)
Instructions
Start by washing and drying the patty pan squash. Trim the tops and bottoms of the squash, then halve each one. Cut each half into wedges that are about 3/4 inch wide. You can also cut the squash into 1-inch chunks to ensure more uniform cooking.
Heat a generous amount of olive oil in a large frying pan or skillet over medium to medium-high heat. Add the squash, ensuring they are in a single layer and not overcrowded. Sprinkle with salt and pepper, then let the squash sear until golden brown on the bottom, which should take about 3 to 5 minutes.
Flip the squash and sear the other side for about 3 minutes, or until crisp-tender and golden brown. If the squash is still too firm, continue cooking in 1-minute intervals until tender but with a firm bite.
Once the squash is cooked to your liking, turn off the heat and add the garlic, lemon juice, and parsley. Stir well to combine. Transfer the sautéed squash to a serving dish and top with fresh basil, thyme, or mint, and red pepper flakes, if desired.
Enjoy your delicious and colourful side dish!
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Roasted patty pan squash
To make roasted patty pan squash, start by preheating your oven to 425°F. Next, wash and dry the squash, trimming the tops and bottoms. You can choose to cut the squash into uniform wedges or bite-sized cubes of about 1-inch in size. If you prefer your squash softer, you can also roast it whole without cutting it into pieces.
Once your squash is prepared, toss it with olive oil, salt, and pepper on a large rimmed baking sheet. For a classic flavour profile, you can add garlic and thyme to the mix. Place the seasoned squash in the oven and roast until tender and golden brown, which should take around 15 to 20 minutes, depending on the size of your squash pieces.
For an extra burst of flavour, you can make a herb oil by whisking together olive oil, lemon zest, and finely chopped fresh herbs such as parsley, basil, dill, and a pinch of salt. After removing the roasted squash from the oven, toss it with the herb oil and serve immediately.
If you're a cheese lover, you can sprinkle on some Parmesan cheese and place the roasted squash under the broiler for a minute or until the cheese is bubbly and golden brown. Roasted patty pan squash is a versatile dish that can be served warm or chilled, and it pairs well with a variety of main courses.
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Grilled patty pan squash
To grill patty pan squash, start by selecting smaller squash as they are better suited for grilling and have thinner skins and smaller seeds. Slice off a thin piece from the top and bottom of each squash to make it flat. Then, cut the squash into wedges or 1/2-inch disks. The next step is to brush each side of the squash slices with a mixture of olive oil, minced garlic, and fresh herbs like rosemary. You can also add some salt and pepper to taste.
Place the seasoned squash slices on a preheated grill or grill pan over medium-high heat (around 400 to 450 degrees Fahrenheit). Grill each side for about 3 to 5 minutes until slightly charred and tender. Be careful not to overcook the squash, as it can become soggy.
Once grilled to perfection, transfer the squash to a serving dish and season with additional salt and pepper, if desired. You can serve grilled patty pan squash as a side dish with grilled proteins such as chicken, steak, cod, or salmon burgers. It also pairs well with grilled shrimp skewers or Greek pork chops.
For a delicious twist, top the grilled squash with crumbled goat cheese or your favourite cheese. You can also get creative and experiment with different flavours and cheeses, such as feta, gorgonzola, or marinated squash with cumin, lime, and olive oil, paired with queso fresco or cotija cheese.
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Patty pan squash with pasta
Patty pan squash is a summer squash with a flavour similar to zucchini, but a bit sweeter. It can be cooked in a variety of ways, including sautéing, roasting, grilling, and air frying.
To make patty pan squash with pasta, start by preparing the squash. Wash and dry the squash, trim off the ends, and cut the squash into wedges or 1-inch pieces.
Next, heat some olive oil in a large skillet or frying pan over medium to medium-high heat. You can also use butter or a combination of butter and olive oil. Add garlic to the pan and cook for about 30 seconds to 1 minute until fragrant. Then, add the squash to the pan. Season the squash with salt and pepper, and optionally with red pepper flakes, lemon zest, and/or fresh herbs such as parsley and basil.
Cook the squash for about 7 to 15 minutes, stirring occasionally, until it is tender and lightly browned. Finally, toss the cooked squash with your favourite cooked pasta and pre-made pasta sauce. You can also add toasted walnuts or pine nuts, basil pesto, or shaved Parmesan or vegan Parmesan cheese for extra flavour and texture.
This dish can be enjoyed as a summer meal and can be paired with pizza or any protein of your choice.
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Schnitzel-style patty pan squash
Patty pan squash is a summer squash known for its unique shape and flavour. It is a versatile vegetable that can be cooked in a variety of ways, including sautéing, roasting, and grilling. For a schnitzel-style preparation, here is a recipe that you can follow:
Ingredients:
- Patty pan squash
- Cornmeal
- Vegetable or peanut oil
- Salt and pepper
- Lemon juice (optional)
- Garlic powder (optional)
- Italian seasoning (optional)
- Red pepper flakes (optional)
Instructions:
- Start by slicing the patty pan squash. Cut across the squash from scallop to scallop, straight through the seeds. Remove the seeds if they are too large and tough.
- Cut the squash into similar-sized pieces, aiming for 1-inch chunks.
- Prepare a bowl with seasoned cornmeal. You can season the cornmeal with salt and pepper to your taste.
- Coat the squash pieces in the seasoned cornmeal. Ensure each piece is well-coated.
- Heat vegetable or peanut oil in a large skillet over medium-high heat.
- Carefully place the coated squash pieces in the hot oil and fry until golden brown. Fry in batches if necessary to avoid overcrowding the pan.
- Once cooked, transfer the squash to a paper towel-lined plate to absorb excess oil.
- Sprinkle with additional salt and pepper to taste, and optionally, a squeeze of lemon juice.
- Serve as a side dish or with your favourite dip. Enjoy!
You can also get creative and experiment with different seasonings and dips to find your preferred flavour combinations. Additionally, if you prefer a lighter coating, you can substitute the cornmeal with a mixture of flour, egg, and breadcrumbs for a more traditional schnitzel-style breading.
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Frequently asked questions
Heat olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds to a minute, until fragrant. Add the squash and cook for 7 to 12 minutes, stirring occasionally, until tender and lightly browned. Season with salt, pepper, red pepper flakes, lemon zest, and parmesan cheese.
Preheat your oven and a baking sheet. Cut the squash into wedges and toss with olive oil, salt, and pepper. Roast for 15 to 20 minutes, until browned.
Cut the squash into wedges and heat olive oil in a large frying pan. Add the squash and season with salt and pepper. Sear each side for 3 to 5 minutes until golden brown and crisp.
No, the skin is edible and similar to zucchini skin, but tougher on larger squashes.
Patty pan squash tastes similar to zucchini, but sweeter and with firmer, denser flesh.
