Tiffany Haney
Patty pan squash is a type of zucchini known for its unique flying saucer or scalloped shape. It is a versatile vegetable that can be cooked in a variety of ways, including grilling, sautéing, roasting, and air frying. When preparing large patty pan squash, it is recommended to cut it into quarters or wedges to ensure even cooking and browning. The squash can be seasoned with various ingredients such as olive oil, salt, pepper, garlic, lemon juice, and fresh herbs to enhance its mild, sweet flavor. Patty pan squash is a tasty and healthy option that can be served as a side dish or paired with proteins like fish or veggie burgers.
How to prepare large patty pan squash
| Characteristics | Values |
|---|---|
| Cooking Methods | Grilling, Sautéing, Roasting, Air Frying |
| Cut | Halved, Wedges, 1-inch pieces |
| Seasoning | Salt, Pepper, Lemon, Garlic, Fresh Herbs, Red Pepper Flakes, Parmesan Cheese |
| Oil | Olive Oil, Avocado Oil |
| Texture | Tender, Crisp |
| Taste | Sweet |
| Colour | Green, Yellow |
| Shape | Disk-shaped, Scalloped Edges |
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What You'll Learn
Sautéing
First, cut the squash into wedges. You can trim the tops and bottoms, halve the squash, and then cut each half into wedges that are around 3/4-inch wide. Alternatively, you can cut the squash into 1-inch chunks, or similar-sized pieces.
Next, heat a generous amount of olive oil in a large skillet or frying pan over medium to medium-high heat. You can also add butter to the pan. Once the oil is shimmering or foaming, add the squash to the pan. It is best to arrange the squash in a single layer, cut-side down. You can also add salt and pepper to season the squash.
Leave the squash undisturbed for around 3 to 5 minutes, or until the cut sides are browned. Then, flip the squash and cook for another 3 minutes or so, until the other cut side is browned and the squash is crisp-tender. In total, the squash should be sautéed for around 7 to 10 minutes, or until tender but still with a firm bite.
Once cooked, turn off the heat and add lemon juice, garlic, and parsley. Transfer the squash to a serving dish and top with fresh basil and red pepper flakes.
You can also add other ingredients to the pan, such as onion, spinach, and Parmesan cheese.
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Roasting
Once you have cut your squash, toss it with olive oil, salt, and pepper on a large rimmed baking sheet. You can also add other seasonings like garlic, thyme, red pepper flakes, or Parmesan cheese. If you want to add fresh herbs, toss them with the roasted squash just before serving, or whisk them with olive oil, lemon zest, and salt to make a delicious herb oil to serve on the side or drizzle over the squash.
Place the seasoned squash in the preheated oven and roast until tender and golden brown. This should take around 15 to 20 minutes, depending on the size of your squash pieces. For a larger patty pan squash, you may need to roast it for slightly longer, checking regularly to avoid overcooking.
Once the squash is tender, you can optionally broil it for an additional minute or two to get some extra colour and crispness. Then, serve the roasted patty pan squash warm or at room temperature, and enjoy!
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Grilling
To grill patty pan squash, start by cutting the squash into halves or wedges. You can also create 1/2-inch thick slices or disks, but this works better for smaller squash as the larger ones have harder skin. The skin of the patty pan squash is edible, but it gets tougher as the squash gets bigger.
Next, prepare a mixture of olive oil, minced garlic, and fresh rosemary in a bowl. Brush both sides of the squash slices with this mixture. You can also marinate the squash in a Ziploc bag or plastic container with this mixture for a few hours before grilling.
Preheat your grill to medium-high heat, around 350 degrees Fahrenheit. Place the squash slices on the grill and cook for 3 to 5 minutes on each side. The squash will cook quickly, so keep an eye on it to prevent burning or sogginess.
Remove the squash from the grill when it is tender and has grill marks on both sides. You can serve it as-is or season with salt and pepper. Crumbled goat cheese or feta cheese also pairs well with the mild flavor of the squash.
Grilled patty pan squash can be served as a side dish or a light appetizer. It goes well with grilled proteins such as cod, salmon burgers, shrimp skewers, pork chops, or chicken with balsamic vinegar.
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Stuffing
Patty pan squash is a versatile vegetable that can be cooked in a variety of ways, including grilling, sautéing, and roasting. Here are some ideas for stuffing large patty pan squash:
Rice Stuffing:
- Preheat your oven to 350°F (175°C).
- Bring one inch of water to a boil in a saucepan over medium-high heat.
- Add the patty pan squash, cover, and cook for about 10 minutes, or until tender.
- Drain the water and slice off the top stem of the squash.
- Scoop out the centers of the squash using a melon baller, being careful not to pierce the squash.
- Reserve the scooped-out squash bits and mince them.
- Prepare rice according to your preference or recipe.
- In a bowl, combine the cooked rice and minced squash bits, mixing well.
- Stuff each patty pan squash with the rice mixture until they are overflowing.
- Place the stuffed squash in a baking dish and bake according to your desired level of doneness.
Meat Stuffing:
- Choose a meat of your choice, such as ground beef, sausage, or bacon, for a hearty stuffing.
- Cook the meat according to your preference or recipe, making sure it is fully cooked.
- Prepare other ingredients to add to the stuffing, such as chopped onions, garlic, and herbs like parsley and basil.
- Mix the cooked meat with the chopped ingredients and any seasonings of your choice.
- Cut the patty pan squash in half and scoop out the insides, similar to the previous recipe.
- Combine the meat mixture with the minced squash bits.
- Stuff the squash halves generously with the meat mixture.
- Bake in the oven at 350°F (175°C) until the squash is tender and the meat is heated through.
Vegetable Stuffing:
- For a vegetarian option, stuff the patty pan squash with a variety of vegetables.
- Choose vegetables such as onions, bell peppers, mushrooms, and spinach.
- Chop the vegetables into small pieces and sauté them in a pan until tender.
- Add your favorite herbs and seasonings to the vegetable mixture.
- Cut and scoop out the patty pan squash as described in the previous recipes.
- Mix the vegetable stuffing with the reserved squash bits.
- Generously fill the squash cavities with the vegetable mixture.
- Bake in the oven at 375°F (190°C) until the squash is tender and the stuffing is heated through.
Remember, these are just a few suggestions for stuffing large patty pan squash. You can get creative and experiment with different ingredients and combinations to suit your taste preferences. Enjoy your delicious and stuffed patty pan squash!
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Choosing the right size
Patty pan squash is a type of zucchini known for its scalloped edges and disk-like shape. They are usually small, but they can grow to be quite large, up to 7 inches across. When choosing the right size, it's important to consider the cooking method and the desired taste and texture.
For grilling, larger patties are preferable as they won't fall through the grates. A size of around 4 inches across is perfect, and any larger patties can be cut into quarters or wedges before grilling. If you only have smaller squash, you can use a grill basket to prevent them from falling through.
When sautéing or roasting, it's recommended to cut the squash into similarly sized pieces for even cooking. Aim for 1-inch chunks or wedges, or slightly larger at 1-1.5 inches if you prefer. Smaller patties are generally considered to have better flavour and texture, with larger ones becoming tougher and less sweet.
If you're making stuffed patty pan squash, you'll need larger squash that can be hollowed out. You can boil the squash first to soften them before slicing off the tops and scooping out the centres with a melon baller.
Overall, while personal preference plays a role, it's generally best to choose smaller to medium-sized patty pan squash for optimal flavour and texture. Larger squash can still be delicious when prepared correctly, such as by grilling or stuffing.
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Frequently asked questions
Cut off the ends of the squash. Slice larger squash into quarters or wedges. Aim for evenly sized pieces to ensure consistent cooking. Toss the squash with oil and seasoning. Place the squash on the grill, cut side down. Cook until grill marks appear, then flip and grill until tender.
Cut the squash into wedges. Toss the cut squash with olive oil, salt, and pepper. Place on a pre-heated baking sheet in a hot oven until the bottoms are browned.
Cut the squash into evenly sized pieces. Heat olive oil in a large skillet over medium heat. Add the squash and cook until tender but still firm. Only stir occasionally to allow the squash to brown.
Boil water in a saucepan over medium-high heat. Add the squash, cover, and cook for 10 minutes. Drain, then slice off the top stem. Scoop out the centers of the squash with a melon baller. Combine the squash with your desired stuffing in a bowl, mixing well.
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