When summer gardens flourish, there’s no shortage of colorful vegetables—zucchini, tomatoes, eggplants, cucumbers, and, often overlooked but truly spectacular, patty pan squash. With their UFO-like shape and tender texture, patty pan squash offers an exciting twist on traditional summer squash dishes. In this recipe, we’re showcasing them as the perfect edible bowl in a hearty and healthy Stuffed Patty Pan Squash Recipe that’s ideal for everything from meatless Mondays to elegant summer dinners.
Whether you’re growing them in your backyard or grabbing a handful from your local farmer’s market, you’ll love this creative way to use these seasonal gems. This article will guide you through everything you need to know—from preparation and customization to storage and health benefits—so you can master one of the most delightful pattypan squash recipes of the season.
🌞 What Makes Patty Pan Squash Special?
Also known as scallop squash, custard squash, or sunburst squash, patty pan squash belongs to the summer squash family, just like zucchini and yellow squash. The name “patty pan” comes from the term “pan for baking a patty,” because of its scalloped, shallow shape.
Here’s why it deserves a spotlight in your kitchen:
- Tender, edible skin: No need to peel.
- Mild, slightly sweet flavor: Works well with bold stuffings.
- Quick-cooking: Perfect for roasting, sautéing, or grilling.
- Eye-catching presentation: Makes every meal more visually appealing.
- Versatile: Can be stuffed, grilled, pureed, roasted, or even spiralized.
It comes in shades of creamy white, buttery yellow, and deep green—each variety with subtle differences in taste and texture.
🧑🍳 Stuffed Patty Pan Squash: Overview
This recipe features hollowed-out patty pan squash filled with a savory vegetable mixture, seasoned with herbs, sprinkled with cheese and breadcrumbs, and baked to golden perfection. It’s comforting, customizable, and a perfect way to use garden-fresh produce.
🛒 Ingredients You’ll Need
For the Squash:
- 6–8 medium patty pan squash
- Olive oil
- Salt & pepper
For the Stuffing:
- 1 tbsp olive oil
- 1/2 cup yellow onion, diced
- 2 garlic cloves, minced
- 1/2 cup red bell pepper, diced
- 1/2 cup zucchini or yellow squash, chopped
- 1/2 cup cherry tomatoes, chopped
- 1/4 cup scooped patty pan squash flesh, finely chopped
- 1/3 cup breadcrumbs (regular, panko, or gluten-free)
- 1/4 cup Parmesan cheese (optional)
- 1/4 cup crumbled feta or goat cheese
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Pinch of chili flakes (optional)
- Salt & pepper, to taste
Optional Protein Additions:
- 1/2 cup cooked quinoa or brown rice
- 1/3 cup cooked ground chicken, turkey, or Italian sausage
- 1/4 cup black beans or lentils
🔪 Preparation: Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with olive oil or cooking spray.
Wash the patty pan squash thoroughly. Cut a small sliver from the bottom so they sit flat, then slice the tops off like little lids. Carefully scoop out the center using a melon baller or spoon, leaving about 1/4-inch shell. Chop the inner flesh and set aside for the filling.
Brush the insides lightly with olive oil and sprinkle with salt and pepper.
2. Make the Stuffing
In a skillet over medium heat:
- Heat olive oil and sauté onion until translucent (3–4 minutes).
- Add garlic, bell pepper, zucchini, and the chopped squash flesh. Cook for another 3–4 minutes.
- Stir in tomatoes and oregano; season with salt, pepper, and optional chili flakes. Cook until tomatoes soften.
- Remove from heat. Mix in breadcrumbs, cheeses, parsley, and optional protein ingredients.
- Taste and adjust seasoning.
3. Stuff and Bake
Generously fill each hollowed squash with the stuffing mixture. Top with additional breadcrumbs and cheese if desired.
Place the stuffed squash in the baking dish. Pour about 1/4 cup water or broth into the bottom of the dish (to prevent drying out).
Cover loosely with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes, until the tops are golden and the squash is fork-tender.
Garnish with fresh herbs and serve warm.
🧠 Tips for Success
- Use small to medium squash: They’re sweeter and easier to hollow.
- Don’t overbake: You want the squash tender but not mushy.
- Use leftover stuffing in omelets, pasta, or wraps.
- Mix in grains like quinoa or bulgur for a more filling option.
- Add nuts like pine nuts or chopped walnuts for texture.
🥗 Serving Ideas
Stuffed patty pan squash is hearty enough to stand alone but also pairs well with:
- Fresh green salads with lemon vinaigrette
- Roasted potatoes or couscous
- Grilled chicken or fish
- Chilled gazpacho or summer soup
- Crusty bread with herbed butter
It’s perfect for:
- Meatless Monday meals
- Vegetarian dinner parties
- Meal prep
- Farmer’s market feasts
🧊 Storage & Make-Ahead Tips
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze stuffed squash after baking. Wrap individually and freeze up to 2 months. Thaw overnight in fridge and reheat at 350°F for 15–20 minutes.
Make Ahead:
Prepare the stuffing up to 2 days in advance and store it in the refrigerator. Assemble and bake the day you plan to serve.
🌿 Nutritional Benefits of Patty Pan Squash
This low-calorie squash is nutrient-dense and supports a healthy diet.
One medium patty pan squash contains:
- ~20 calories
- ~1g protein
- 4g carbs
- High in vitamin C, B6, and magnesium
- Rich in fiber, supporting digestion
- Contains antioxidants that support immune function
Pairing with protein, cheese, or whole grains makes this a complete, balanced meal.
🌱 Seasonal Cooking: When to Make This
Patty pan squash is in season from late spring through early fall, with peak harvest during July and August in most regions. This recipe is a fantastic way to showcase seasonal, locally grown produce.
Look for:
- Firm squash with glossy skin
- No soft spots or blemishes
- Smaller size (under 4 inches) for best flavor and texture
🔄 Recipe Variations: Customize Your Stuffed Squash
💚 Vegan:
- Skip the cheese or use plant-based alternatives
- Add chickpeas, lentils, or tempeh
🧀 Cheesy Comfort:
- Mix in ricotta, mozzarella, or Gruyère for a meltier, creamier center
🌶 Spicy Southwest:
- Add corn, black beans, cumin, chili powder, and top with pepper jack cheese
🍄 Earthy Mushroom:
- Add sautéed mushrooms and spinach to the mix
🌾 Whole Grain:
- Stir in cooked quinoa, bulgur, or farro for extra fiber and protein
🧂 Preserving Patty Pan Squash
If you have an abundance of squash, preserve it with these methods:
1. Freezing:
- Blanch slices for 2–3 minutes, plunge into ice water, then freeze in bags.
2. Pickling:
- Pickled patty pan squash is tangy and fantastic in wraps or antipasto platters.
3. Roasted Puree:
- Roast, puree, and freeze in portions for soups or sauces.
🧡 Why You’ll Fall in Love With This Recipe
This Stuffed Patty Pan Squash recipe is a shining example of seasonal, home-cooked comfort. It’s customizable, nutritious, and beautiful on the plate. Whether you’re a seasoned home cook or new to summer squash, this dish makes cooking with pattypan squash fun and rewarding.
From its unique shape to its delicate flavor, patty pan squash deserves a front-row seat in your summer kitchen—and this recipe is the perfect way to introduce it to your table.
