Written by Shaina of Food for My Family.
My garden is bursting with fresh produce. Daily I go out and check on tomatoes, cucumbers, lettuces, and a huge amount of squash. Remind me again why I thought five courgette and summer squash varietals was a good idea?
Really, I adore squash, but in an effort to make all the squash I eat interesting, I simply overlooked the fact that one zucchini plant has the ability to produce enough zucchini for more loaves of zucchini orange bread and stir fry than one family can eat. Multiple that times five and suddenly I am in need of coming up with interesting ways to use all of our bountiful squash harvest.
That said, I’m really enjoying the bowl full of pattypan goodness that graces my table daily. Their flying saucer shapes and vibrant colors I will never tire of, no matter how many times a week I have to eat them.
Photos by Shaina Olmanson | Food for My Family
How can you argue with finding this hidden in your garden? Pulling back those large leaves is like unwrapping a Christmas present. As is the case with other summer squash, pattypan can be picked in various sizes. Small pattypan can be bite-sized and won’t need to be cut before cooking, but larger should be sliced. Ideally, picking them before they’re over 3″ in diameter will produce the best texture.
More Pattypan Recipes
Pattypan with Baked Eggs | The Kitchn
Pretty-in-the-Pan Stuffed Pattypan Squash | Oh She Glows
Thai Red Curry Shrimp with Pattypan | Food for My Family
Pickled Baby Pattypan | Food in Jars
Roasted Pattypan Sqash with Herbed Chickpeas | Chocolate and Zucchini
Baby Zucchini and Pattypan in Herb Butter | Epicurious
|Garlic Grilled Pattypan with Chia Brown Rice||
- 3 heads garlic or 12 unpeeled cloves
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons raw honey
- 1 tablespoon minced lemon basil
- Sea salt
- Fresh cracked black pepper
- 3 cups brown rice
- 2 tablespoons chia seeds
- 4 2-3″ pattypan squash, sliced
- 2 sweet bell peppers, cut into sections
- Preheat oven to 400º F. Peel off the outer layer of the garlic bulb, leaving the garlic cloves with their skin on and attached as one bulb. Cut 1/2″ off the top of the bulb to expose the garlic.
- Place the garlic bulbs on a lined baking sheet, cut side up, and drizzle with 2 tablespoons of olive oil. Bake for 30 minutes or until garlic is soft. Remove from oven and allow to cool.
- When the garlic is cool, remove from skins. Add to a food processor or blender and blend until smooth. To the garlic, add the white wine vinegar, Dijon mustard, and honey. Mix until combined.
- With the food processor running, slowly incorporate the remaining olive oil until thick and creamy. Mix in lemon basil and season with salt and pepper.
- Cook brown rice according to package directions.
- While the brown rice is cooking, toss the sliced pattypan and bell peppers in 2 tablespoons of vinaigrette. Heat grill to medium-high. Grill vegetables until they begin to brown on both sides, 2-3 minutes per side.
- When the rice is cooked, stir in chia seeds. Top with grilled vegetables and drizzle with vinaigrette.
What are your favorite ways to use summer squash?