See ideas in this post for other flavors and cheeses you could use since the patty pan squash this year in my garden went berserk, and we loved this recipe for grilled patty pan squash with creamy goat cheese!
People joke about leaving zucchini on the neighbor’s porch, but I’ve been giving away this fun scalloped squash to all my friends. This year I’m growing vegetables at my old house in Salt Lake (and showing them off on Instagram), and the garden is bursting with Patty Pan Squash! I’m also cooking them like mad, and when this experiment for Grilled Patty Pan Squash that we topped with crumbled goat cheese turned out to be such a winner, I couldn’t wait
If you don’t have Patty Pan Squash, you can still grill some zucchini and serve it with crumbled goat cheese to get the flavors of this recipe. But this post is for people looking for ideas for cooking Patty Pan Squash! And judging from the way mine is growing like mad, I am guessing there are probably a few people looking for recipes using this very prolific squash.
Grilled PattyPan Squash
Garlicky Grilled Patty Pan Squash With Mint and Lemon đź”—
It’s nearly impossible to miss the adorable, scallop-edged patty pan squash at the farmers’ market. Resembling mini UFOs—or spinning tops, if you prefer—patty pan squash offer a creamy, buttery flavor with a firm texture that lends itself to crispy, caramelized edges when prepared on a grill or grill pan.
For this garlicky grilled patty pan squash recipe, choose the smallest flying discs available. Smaller squash won’t require de-seeding or peeling, which leaves you more time to make my family’s secret Lebanese sauce, zeit wa toum, which translates to “oil and garlic.” A cross between chimichurri and chermoula, you can use this sauce on grilled meats, veggies, bread, eggs, or just about anything. I swear it will quickly become your new go-to condiment.
Total: 15min
Nutrition Facts: calories 124, Carbohydrate 6 g, Cholesterol None, Fat 11 g, Fiber 2 g, Protein 2 g, Saturated Fat 1.5 g, servingSize None, Sodium 85 mg, Sugar 0 g, Trans Fat None, unSaturated Fat None
Ingredients:
- 4 small patty pan squash
- 1/3 cup extra virgin olive oil
- 1 tablespoon lemon zest
- 1 lemon, juiced
- 1/3 cup fresh parsley, finely minced
- 2 tablespoons fresh mint, finely minced
- 6 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instruction:
Step 1Remove the tops and bottoms of each squash. Cut crosswise into one-inch slices. Step 2In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, parsley, mint, garlic, salt, and pepper. Set aside. Step 3Preheat the grill to medium-high (400°F to 450°F) or prepare a grill pan on the stove over medium-high heat. Step 4Brush each side of the squash with the mixture—reserving and setting aside any leftover sauce—and grill for two minutes on each side. To achieve perfect grill marks, resist the urge to disturb the squash while grilling. Remove from the grill and serve immediately with the extra sauce spooned overtop.
FAQ
Do you eat the skin of patty pan squash?
The quickest way to prepare them is on the grill, cut into quarters, add salt, olive oil, three minced garlic cloves, and some black pepper. Their thin skin is edible, so there is no need to peel.
How do you cut patty pan squash?
The soft skin and seeds of patty pan squash, a type of summer squash, are edible, and like most summer squash (possibly all), they have a mild flavor akin to zucchini and don’t require peeling before consumption.
Do you take seeds out of patty pan squash?
Because of its soft skin, summer squash does not require peeling and some varieties are too watery to grill. Summer squash should not be washed until you are ready to use it.
Do you skin squash before grilling?
Because of its soft skin, summer squash does not require peeling and some varieties are too watery to grill. Summer squash should not be washed until you are ready to use it.