This week’s veggie box feature… Patty Pan Squash 

 
When it comes to squash, they are considered the gourmet variety!  

Like zucchini, patty pan is a type of summer squash and comes in a variety of colours. They can be enjoyed raw or cooked, and bonus, no need to peel them as their skin is edible and delicious. Their skin/rind is actually where the majority of their nutrients are, like vitamin A & C, magnesium, folic acid and potassium. 

Where to store them? 
In your refrigerator and for best taste use within the week!  

Fun Fact: The name "patty pan" comes from the squashes shape which is reminiscent of that of the classic crimped baking pan. 

Patty pan squash tastes much like traditional zucchini, though the texture is a bit drier. You can easily use them in any recipe that calls for zucchini. They can also be steamed, grilled, fried, or roasted.  

Here are just a few of the easy ways you can take a culinary adventure this week with Patty Pan Squash!  

 
Enjoy!  

 
Recipes 

 
 
Roasted Patty Pan Squash and Herbed Chickpeas 
Created by: Clotilde 
 
This makes a delicious lunch or dinner side dish! 
 

Ingredients: 
2 cups canned chickpeas, drained and rinsed 
1 2/3 pounds patty pan squash 
olive oil 
salt 
a dozen chive stems 
1 small handful fresh cilantro 
8 leaves fresh mint 
4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer) 
a good pinch cayenne pepper 
½ tsp lemon zest 
2 tsp lemon juice 
freshly ground black pepper 

 
Instructions: 
1. Drain and rinse the chickpeas. 
 
2.  Preheat the oven to 400°F. Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accommodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool. 

3. While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, lemon juice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper or blender, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl).
4. Toss the drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squashed).

 
Sautéed Patty Pan Squash 
Created By: Love and Lemons 
 
Show off the summer's cutest veggie in this easy recipe! Seasoned with lemon, garlic, and fresh herbs, it's a delicious, easy summer side dish. Serve it with pasta, pizza, or any protein you like. 

Ingredients: 
2 tsp extra-virgin olive oil 
8 oz patty pan squash, cut into 1-inch pieces 
¼ tsp sea salt, plus more for sprinkling 
Freshly ground black pepper 
1 TBSP fresh lemon juice 
1 garlic clove, grated 
2 TBSP finely chopped fresh parsley 
Fresh basil leaves 
Pinch of red pepper flakes, optional 

Instructions: 

1. Heat the olive oil in a large skillet over medium heat. Add the squash, salt, and several grinds of pepper and sauté for 7 to 10 minutes, stirring occasionally, or until the squash is tender but still has a firm bite.
2. Turn off the heat and stir in the lemon juice, garlic, and parsley. Transfer to a serving dish and top with fresh basil and red pepper flakes, if desired.

Roasted Patty Pan Squash with Parmesan 
Created by: Emily – Healthy Table 
 
Roasting this summer squash with parmesan is a favourite way to make this delicious summer vegetable. It's the perfect side dish. 

Ingredients: 
1 1/2 pounds patty pan squash (3 medium squash) 
1 TBSP olive oil 
1/4 tsp kosher salt 
1/4 tsp ground black pepper 
1/2 cup grated parmesan cheese 
Optional - finely chopped parsley or micro greens (try this week’s broccoli ones) for a garnish 

Instructions: 
1. Preheat an oven to 425 degrees F.  

2. Slice the patty pan squash lengthwise into 1/4 inch slices. 
3. Place the squash slices in a single layer on a parchment-lined baking sheet. Use two baking sheets if necessary. 
4. Brush the squash slices with olive oil and sprinkle salt and pepper on each slice. Flip the squash and repeat with olive oil, salt, and pepper. 
5. Sprinkle most of the parmesan cheese across the squash slices (reserving 2 to 3 tablespoons). 
6. Bake the squash for 20 minutes. Then turn the broiler on high for 1 minute till the cheese is lightly browned. 
7. Remove the squash from the oven and place it on a serving dish. Sprinkle on the remaining parmesan. 
8. Serve immediately with an optional garnish of chopped parsley or micro greens.

 
Patty Pan Squash Salad 
Created by: The Fulfilled Foodie 

This cold crisp patty pan squash salad is perfect for a hot summer’s day. 

 
 
Ingredients: 
5-6 patty pan squash 
1 – 1 ½ cup cherry tomatoes 
½ cup feta cheese 
½ cup fresh basil 
2 TBSP pine nuts 
2 tbsp good quality olive oil 
1 tbsp balsamic vinegar 
¼ tsp mustard 
salt and black pepper 
 
Instructions: 
1. Slice the patty pan squash into 0.5 cm slices and place them on a griddle pan on high heat. Turn once the squash have nice charred lines across them. Once cooked on both sides, remove from the heat and cool. 

2. Mix the cooled patty pan squash, quartered tomatoes, crumbled feta, torn basil and toasted pine nuts.
3. Pour over the dressing (oil, vinegar, mustard, salt and pepper).

 
Ricotta-Stuffed Patty Pan Squash 
Created By: Melissa 
 
A lighter and gluten free version of a favourite pasta dish! It makes a delicious summer dinner idea. 
 
Ingredients: 
12 patty pan squash 
1 1/2 cups ricotta cheese 
1/3 cup Parmesan cheese grated 
1 tsp lemon zest 
1/4 cup basil leaves finely chopped, plus more for garnish 
1/4 tsp salt 
1/4 tsp ground black pepper 
4 cups tomato sauce homemade or jarred 
4 TBSP olive oil 

Instructions: 
1. Preheat the oven to 375 degrees F. 

2. To prepare the patty pan squash, cut a small slice off the bottom of each squash so that it sits flat. Remove the top of the squash and use a melon-baller or small spoon to scoop out the interior flesh of the squash. Make sure to not puncture through the sides or bottom of the patty pan squash. Repeat for all the squash and set aside.
3. Next make the ricotta filling. Add the ricotta, Parmesan, lemon zest, basil leaves, salt and pepper to a mixing bowl and mix to combine.
4. Add 1-2 tablespoons of the ricotta filling into each of the hollowed out patty pan squash. Set aside for now.
5. In a large 9x12 inch baking dish, add 2 cups of tomato sauce to the bottom of the dish, spreading it out into an even layer. Add the stuffed patty pan squash to the baking dish, evenly spacing them out. Add the remaining tomato sauce so that it comes 1/3 of the way up the patty pan squash.
6. Cover the baking dish with aluminum foil and bake in the centre of the oven for 45 minutes. The patty pan squash will be done when you can insert a fork into the squash and it goes in smoothly.
7. To serve, place the squash on a plate with some tomato sauce. Garnish with fresh basil leaves and a drizzle of olive oil. Enjoy!

 
Oven-Roasted Patty Pan Squash with Shallots and Herbs 
Created by: The Spruce Eats 
 
If you're looking for a light, flavorful side dish that’s healthy and inexpensive, this oven-roasted patty pan squash is a great option. It's a simple chop it, toss it, and roast it type of recipe. Makes a great side for a summer dinner party with your favourite protein.  

Ingredients: 
1/2 pound pattypan summer squash, cut into 1-inch chunks 
1 medium shallot, thinly sliced 
1 tsp chopped fresh thyme 
1 TBSP olive oil 
Pinch sea salt 

Instructions: 

1. Gather the ingredients. Preheat the oven to 400 F. 
2. Cut off and discard the tough ends of the patty pan.
3. Toss the squash, shallot, thyme, olive oil, and salt together in a bowl.
4. Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork. 
5. Serve hot or at room temperature. Enjoy.
   
   Notes: 
   For a different flavor, try using rosemary or marjoram instead of thyme, or use a combination of your favorite spices and herbs. Fresh basil and parsley work well, too. 

You can also cut the patty pans into horizontal slices for an alternate presentation. 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference.😊