Patty Pan Squash Recipes

starburst patty pan

Stuffed Patty Pan Squash 

  • Patty Pan Squash
  • Olive Oil
  • 1/3 c Vidalia Sweet Onion, minced
  • 1/3 c Red Bell Pepper, minced
  • Panko Bread Crumbs
  • Parmesan Cheese
  • Shredded Cheese (your choice), optional
  • Sausage
  • Your Favorite Seasonings

Cut squash in half horizontally and remove meat – leave 1/4″-1/2″ around the skin. Remove core the best you can without breaking the skin (just remember not to eat that part!) – you’re creating a bowl.

Saute minced onions and peppers in olive oil till tender.

Brown sausage until cooked. Drain.

Mix onion/pepper mixture, sausage, bread crumbs, Parmesan cheese and your seasonings together.

Season patty pan squash “bowl” well. Add mixture to bowl.

Top with more cheese and bread crumbs  if you wish and drizzle with olive oil.

Bake @ 350 until squash is tender – around 15-25 minutes, depending on the size of the squash.

 

Fried Patty Pan Squash

  • Patty Pan Squash
  • Oil, for frying
  • Flour or Cornstarch
  • Salt and Pepper or other Favorite Seasonings

Wash and cut up squash into small slices (1/4″ or thinner).

Season up both sides of squash using your favorite seasonings.

Dredge in flour mixture (you can add cornstarch for a crunchy texture). You can also choose to season your flour mixture and lightly season your squash.

Drop floured squash pieces in hot oil and fry on each side until browned.

Place on paper towel and serve immediately.

 

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