Until a few summers ago, I had never cooked with patty pan squash. The scalloped edges, vibrant yellow and green skins, and UFO-like shape intrigued me, but I always passed them up at the market. That changed the day I roasted a tray with garlic and herbs now, this patty pan squash recipe is a staple on my summer table.
Patty pan squash is mild, buttery, and cooks quickly. It soaks up flavor beautifully, whether you’re roasting, grilling, or stuffing it. This recipe brings out its natural sweetness while keeping the texture tender with just a hint of crisp. Whether you’re serving it as a side or making it the star of a vegetarian meal, this patty pan squash recipe is light, comforting, and delicious.
Table of contents
What Makes This Patty Pan Squash Recipe a Must-Try
If you’ve never cooked with patty pan squash before, you’re in for a treat. Here’s why this recipe is worth making again and again:
- Seasonal Simplicity: Patty pan squash peaks in late summer and is easy to find at farmers’ markets and local grocery stores.
- Quick to Cook: No peeling needed. Just slice, season, and roast.
- Flavor-Forward: It absorbs herbs, garlic, olive oil, and lemon like a sponge, simple ingredients shine here.
- Healthy & Light: Low in calories, rich in vitamin C and fiber, and naturally gluten-free.
- Kid-Friendly: The shape is fun and the taste is mellow, making it easy to introduce to picky eaters.
Customization Tips:
- Add parmesan before roasting for a cheesy crust.
- Swap fresh basil for thyme or dill depending on what’s in your garden.
- Grill it instead of roasting when you’re already firing up the barbecue.
Compared to zucchini or yellow squash, patty pan holds its shape better, making it ideal for both presentation and texture. It’s delicate, bright, and feels like summer in every bite.
Recipe Card: The Summer Veggie You’re Missing Out On
Patty Pan Squash Recipe
4
servings10
minutes25
minutes95
kcalA fresh and flavorful roasted patty pan squash recipe with olive oil, garlic, and herbs — the perfect summer side dish.
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Ingredients
1.5 lbs 1.5 patty pan squash, sliced
2 tablespoons 2 olive oil
3 3 garlic cloves, minced
1 teaspoon 1 sea salt
1/2 teaspoon 1/2 black pepper
1 tablespoon 1 fresh thyme or basil
1 tablespoon 1 lemon juice (optional)
Directions
- Preheat oven to 425°F (220°C).
- Slice patty pan squash into ½ inch pieces.
- Toss with olive oil, garlic, salt, pepper, and herbs.
- Spread on a parchment-lined baking sheet.
- Roast for 20 to 25 minutes, flipping once halfway, until edges are golden.
- Remove from oven and drizzle with lemon juice. Serve warm.
Notes
- Substitute fresh herbs with 1 teaspoon dried.
- Try grilling slices for a smoky variation.
- Make ahead and reheat in the oven at 350°F for 10 minutes.
Nutrition Facts
- Fat: 7g
- Carbohydrates: 7g
- Fiber: 2g
- Sugar: 3g
- Protein: 2g
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Pro Tips for Perfect Roasted Patty Pan Recipe
Making this patty pan squash recipe is simple, but a few expert tips will take it from good to great:
- Cut Evenly: Slice squash into equal-sized rounds or wedges so they roast evenly.
- Don’t Overcrowd: Give the squash room on the pan. Overlapping creates steam and soggy results.
- Use High-Quality Olive Oil: This is one of those times when a peppery, fruity oil makes a difference.
- Finish with Acid: A splash of lemon juice or balsamic vinegar at the end brightens the dish.
Mistakes to Avoid:
- Skipping the salt. It enhances the squash’s natural flavor.
- Roasting at too low a temperature. Go for at least 400°F to get golden edges.
Storage Tip: Leftovers keep well in the fridge for 3 days. Use them in grain bowls, pasta, or wraps.
What Is Patty Pan Squash and How Do You Cook It?
Patty pan squash, also known as scallop squash, is a type of summer squash with a unique flying-saucer shape. It’s tender, mild, and doesn’t need peeling. Younger squash are more flavorful and less watery.
You can:
- Roast it, like in this recipe
- Grill it, brushed with garlic oil
- Stuff it, scooping out the center and filling it with grains or meat
- Sauté it, with butter and onions for a quick side
For more on the nutritional benefits of summer squash, check out this article from Healthline.
Fun Variations to Try
Garlic Parmesan Patty Pans Recipe
Before roasting, toss squash with minced garlic and grated parmesan. Roast until crispy and golden.
Mediterranean Herb Squash
Add chopped olives, cherry tomatoes, and a sprinkle of oregano before roasting. Finish with crumbled feta.
Lemon Basil Sauté
Skip the oven and sauté squash in butter and olive oil, then finish with lemon zest and fresh basil.
Balsamic Glazed Patty Pan Recipe
After roasting, drizzle with a balsamic reduction and a few red onion slices. Perfect for late-summer dinners.
Stuffed Patty Pans
Use small whole patty pans, hollow them slightly, and fill with quinoa, chickpeas, and herbs. Roast until tender and golden.
Patty Pan Fixes and Tips
Just rinse, slice, and season. There’s no need to peel, the skin is tender and edible.
Yes. The skin is soft, especially on young squash, and adds a nice texture.
It’s mild, slightly sweet, and similar to zucchini with a firmer bite.
Absolutely. It holds its shape well and caramelizes beautifully in a hot oven.
Final Thoughts & What to Try Next
If you’re looking for a fresh, light, and flavor-packed summer side, this patty pan squash recipe is the one to bookmark. It’s easy to make, endlessly adaptable, and brings seasonal veggies to life in the most delicious way. Whether you’re new to patty pan or already love it, this recipe belongs on your table.
Loved this dish? Here’s what to try next:
- Corn Ribs Recipe
- Crispy Air Fryer Zucchini Fries
- Summer Corn Salad
- Roasted Romanesco
- Roasted Butternut Squash Recipe
Don’t forget to save this recipe on Pinterest or share it with your veggie-loving friends!
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