15 Best Patty Pan Squash Recipes for Side Dish Ideas

Roasted Patty Pan Squash

Pattypan squash is a versatile and delicious addition to any meal, perfect for roasting, grilling, or sautéing. Discover simple and flavorful recipes to make the most of this seasonal vegetable. Save this pin to keep these summer cooking tips handy!

• Servings: 4

INGREDIENTS

• 1 pound patty pan squash (about 6 small or 4 medium)
• 1 to 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

Instructions

1. Heat the oven and a baking sheet. Arrange a rack in the middle of the oven and place a baking sheet on the rack. Heat the oven to 450ºF.
2. Season the squash. Place the squash wedges in a medium bowl. Drizzle with 1 tablespoon olive oil, season with 1/2 kosher salt and a few grinds black pepper, and toss to combine.
3. Roast on a baking sheet. Remove the hot baking sheet from the oven. Transfer the squash to the baking sheet and arrange cut-side down in a single layer. Roast until crisp-tender and browned on the bottom, 15 to 20 minutes.

Fried Patty Pan Squash

Fried Patty Pan Squash brings a crunchy and delicious twist to your summer veggies. This recipe provides a quick and easy way to enjoy a healthy and flavorful snack.

• Servings: 4

Ingredients

• 4 Tbl. bacon drippings
• 3 round (flying saucer) squash (or regular squash)cut into 1/2″ thick round pieces
• 1 cup buttermilk
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1/4 cup Italian bread crumbs
• 1/2 cup cornmeal
• 3/4 tsp. sea salt
• 1/4 tsp. red chili flakes

Instructions

1. Put the bacon drippings in a large heavy skillet. When ready to fry the squash, turn heat to medium high.
2. Combine the buttermilk and egg in a shallow bowl and blend well. Add some of the squash pieces and coat well. Combine the flour, bread crumbs, cornmeal, salt and chili flakes in pie plate. Shake off the excess buttermilk from the squash and then coat well on both sides with the dredge mixture. Place each piece on a parchment paper lined cookie sheet.
3. Continue with all squash in the buttermilk and then coating with the dredge. When the drippings are hot, place a few pieces in (don’t crowd) and fry on each side, about 2 minutes each, until golden brown. Remove to serving plate or place on the cookie sheet.
4. Serve immediately while warm and crispy. Of course, these are great at room temperature, too!

Vegan Patty Pan Squash

Perfect for fall, this Patty Pan Squash Recipe is the new vegetable side dish that is begging to be on your menu. Simple to cook and quick to make, it will be ready when you main dish is done for dinner.

• Prep: 8 mins
• Cook: 8 mins
• Servings: 4 – 6

Ingredients

• 2–3 patty pan squash, sliced
• 1/3 cup Spanish onion, chopped
• 2 tablespoons extra virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper (omit for AIP)
• 4 garlic cloves, minced
• Garnish: Fresh parsley, chopped
• Garish: Vegan Parmesan cheese or high quality organic Parmesan cheese

Instructions

1. To a large mixing bowl, add the sliced patty pan squash and onion. Drizzle with the olive oil and add the sea salt and pepper. Toss gently until everything is well coated.
2. In a 12″ ceramic skillet, we love Xtrema 100% Ceramic cookware, over medium heat, add the patty pan squash mixture and saute for 4-5 minutes until the squash begins to cook. You’ll notice thinner parts of the squash becoming translucent.
3. To the skillet, add the minced garlic and stir until well combined. Cooking for another 2-3 minutes until the patty pan squash can be pierced easily with a fork. (I always test one out before turning off the heat!)
4. Add the patty pan squash recipe to a serving dish and garnish with Parmesan cheese and fresh parsley. Serve warm.

Air Fryer Patty Pan Squash

Patty pan squash is a versatile summer vegetable that can be cooked in various ways for a delicious, healthy side dish. This guide shows you how to make it in the air fryer, offering a quick and easy method with great results.

• Prep: 10 mins
• Cook: 10 mins
• Servings: 6

BASIC PATTY PAN SQUASH:

• 2 lb Patty pan squash (cut into pieces of the same size; you can cut them in half, or into quarters or wedges if they are larger)
• 2 tbsp Olive oil
• 1 tsp Sea salt
• 1/2 tsp Black pepper

OPTIONAL FLAVOR BOOSTERS:

• 2 tsp Italian seasoning
• 1 tsp Garlic powder
• 1/2 tsp Crushed red pepper flakes

Instructions

1. In a large bowl, toss the pattypan squash with olive oil, salt, pepper, and any flavor boosters, if using.
2. Place the pattypan squash in the air fryer basket, cut side down, in a single layer. (Cook in batches if they don’t all fit in a single layer.)
3. Air fry for 10-12 minutes at 400 degrees F (204 degrees C), until crispy and golden.

Patty Pan Squash Soup

This squash soup is an easy and beautiful way to use up an abundance of patty pan squash.

• Prep: 10 mins
• Cook: 30 mins
• Servings: 2

Ingredients

• 1 tablespoon olive oil
• 1/2 cup minced yellow onion
• 2 cups finely diced patty pan squash
• 1 cup peeled and diced yukon gold potato
• 1/4 cup diced carrot
• 1 clove garlic minced
• 3/4 teaspoon cumin powder
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika plus extra for topping
• 1/4 teaspoon mustard powder
• 1/4 teaspoon cinnamon
• pinch cayenne pepper optional
• 1/4 cup dry white wine
• 2 cups low-sodium vegetable broth
• 1/4 cup coconut milk plus extra for topping
• Salt to taste
• Cilantro for topping

INSTRUCTIONS

1. Heat a heavy-bottomed pot over medium-low heat. Add the olive oil followed by the onions. Cook until the onions are fragrant and translucent, 4 to 5 minutes. Stir in the squash, potato, and carrot. Continue to cook for until the squash begins to soften, 5 minutes or so. Stir in the garlic, cook for a minute then add in all the spices, cooking for another minute more.
2. Add the wine, scrapping up any pieces stuck to the bottom. Allow some of the wine to cook out then measure in the vegetable broth. Bring to a boil, reduce to a simmer, and let cook until the potatoes are tender, 10 to 15 minutes.
3. Puree the soup using a blender or an immersion blender. Add in the coconut milk and continue to heat the soup until hot. Taste and add salt as needed (usually depends on how salty the broth is). Divide into two bowls and top with a drizzle of coconut milk, sprinkle of paprika, and cilantro.

Sautéed Patty Pan Squash

Red pepper flakes, lemon zest, and salty parmesan complement patty pan squash in this simple side dish.

• Prep: 5 mins
• Cook: 15 mins
• Servings: 3

Ingredients

• 2 tablespoons extra virgin olive oil
• 3 cloves garlic – minced
• 3 patty pan squash – cut into 1-inch pieces
• 2 teaspoons lemon zest
• ¼ teaspoon red pepper flakes
• ¼ cup freshly grated parmesan cheese

Instructions

1. Warm olive oil in a large skillet over medium heat. Add the garlic, and cook for 30 to 60 seconds until fragrant.
2. Stir in the diced patty pan squash. Cook for 10 to 15 minutes, stirring occasionally, until tender and lightly browned. About halfway through the cooking time, add the lemon zest and red pepper flakes.
3. Just before removing the squash from heat, stir in the parmesan cheese. Serve, and enjoy!

Grilled Patty Pan Squash

Patty Pan Squash is a unique and fun summer squash variety, and we loved this Grilled Patty Pan Squash with crumbled goat cheese.

• Prep: 15 mins
• Cook: 12 mins
• Additional: 2 hrs
• Servings: 6

INGREDIENTS

•  4 Patty Pan Squash, not bigger than 4-5 inches across
•  1/2 cup Newman’s Own Olive Oil and Vinegar Dressing
•  1 tsp. Italian Herb Seasoning
•  1 tsp. dried Greek Oregano
•  2 oz. crumbled goat cheese (or more)
•  salt and fresh-ground black pepper to taste

INSTRUCTIONS

1. Slice a thin piece off the stem and blossom end of each squash squash to make it flat on the top and bottom.
2. Then cut each squash in half crosswise, so you have thin “steaks” of Patty Pan.
3. Mix together Newman’s Own dressing, Italian Herb Seasoning, and Greek Oregano to make the marinating liquid.
4. Put the squash pieces in a Ziploc bag or plastic container with a snap-tight lid, add the marinating liquid, and let it marinate on the counter for a few hours.
5. When you’re ready to cook, preheat grill to medium-high and drain squash in a colander placed in the sink.
6. Put squash pieces on the grill and cook 4-5 minutes, or until you see grill marks when you lift the edge.
7. Then rotate the pieces and cook them 3-4 minutes on the same side to make criss-cross marks.
8. Then turn squash over and cook about 3 more minutes, or until it’s soft when you pierce it with a fork.
9. Put cooked squash in a serving dish and season to taste with salt and fresh-ground black pepper.
10. Crumble over goat cheese (or any cheese of your choice) and serve.

Patty Pan Squash Brownies

Rich and fudgy brownies made with patty pan squash, but you will never know it. They are SO good!

• Prep: 10 mins
• Cook: 30 mins
• Servings: 18

Ingredients

• 1 1/2 cups granulated sugar
• 1/2 cup avocado oil, canola oil, or vegetable oil
• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa
• 2 cups shredded patty pan squash, don’t squeeze out the moisture
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 1/4 cups semi-sweet chocolate chips, divided

Instructions 

1. Preheat oven to 350 degrees F. Grease an 9×13 baking pan with cooking spray, set aside.
2. In a stand mixer, combine sugar, oil, and flour, combine until mixture resembles wet sand. It will be dry looking and that is ok. While mixing, on low, add cocoa, shredded patty pan squash, vanilla extract, salt and baking soda. Mix until well combined. The mixture will moisten once the patty pan squash is added. Stir in one cup of the chocolate chips.
3. Pour brownie batter into prepared pan and sprinkle with remaining chocolate chips. Bake for 28-32 minutes or until a toothpick comes out clean and the brownies are set.
4. Cool completely on a wire rack. Cut brownies into squares and serve.

Beef Stuffed Patty Pan Squash

Delicate patty pan squash stuffed with grass fed ground beef, quinoa, spinach and cheese – a delicious and healthy dinner!

• Prep: 20 mins
• Cook: 55 mins
• Servings: 6

Ingredients

• 6 Patty Pan Squash, can also use large regular yellow squash
• 2 tbsp extra virgin olive oil
• 1/2 sweet onion, chopped
• 1-2 cloves garlic, minced
• 1/2 cup quinoa 
• 1 cup beef broth, low-sodium
• 1 cup Parmesan cheese, freshly shredded
• 1 cup frozen spinach, thawed, squeezed and drained of all liquid (or packed fresh spinach, stems removed)
• 1 lb ground grass fed beef
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees.  Spray a 9×13 baking dish with a little non stick cooking spray.  
2. For the Squash:
3. Bring the beef broth to a boil in a sauce pan over high heat. Add quinoa, reduce heat to low and simmer for 12-15 minutes or until all liquid is absorbed. Set aside and allow to cool.  Now you are ready to prepare your squash for filling.
4. Slice the very bottom tip off the patty pan squashes so they will lay flat in the baking dish.
5. Now slice the tops off the squash and carefully scoop out most of the inner flesh, being careful not to break through the sides and bottom.  
6. Dice the scooped squash into small pieces and use 1/2 of the amount for your filling. Save remaining squash for another recipe or enjoy it raw with a little sea salt.  NOTE: *If you do not want to use beef in this recipe then use all of the squash for the filling.  
7. Heat olive oil in a large saute pan over medium heat. Cook onion, garlic and squash in the olive oil for about 3-4 minutes until onions begin to soften.  Add ground beef and cook until no longer pink. Stir in spinach (if using fresh spinach, cook until just wilted).
8. Remove pan from heat and stir in cooked quinoa and cheese; season with salt and pepper.
9. Fill squash, full to the top, with stuffing mixture. Place tops back onto each squash and drizzle with a little olive oil. Now they are ready for the oven.
10. Cover pan with foil and bake for 30 minutes.  Remove foil and bake 7-10 minutes more.
11. Serve and enjoy!

Patty Pan Squash Cake

• Prep: 15 mins
• Cook: 50 mins
• Servings: 10

Ingredients

• 1 cup unsalted butter room temperature
• 2 cups sugar
• ¼ cup plus 2 Tbs lemon juice
• 2 teaspoon lemon zest
• 3 eggs
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 ½ cups grated summer squash or zucchini
• 1 cup buttermilk room temperature
• ¼ cup unsalted butter melted
• 1 cup powdered sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 350 degrees. Generously spray bundt pan with non-stick cooking spray.
2. Grate summer squash.
3. In the bowl of your mixer, beat butter and sugar until light and fluffy.
4. Beat in lemon juice and zest.
5. Add eggs, one at a time, scrapping the bowl after each addition.
6. In a separate bowl, combine flour, salt, baking soda and powder.
7. Gradually add flour mixture to butter mixture. Mixing until just combined.
8. Stir in grated summer squash and buttermilk.
9. Pour batter into bundt pan, and tap on the counter to remove air bubbles.
10. Bake bundt pan for 50-60 minutes or until a knife is inserted and come out clean.
11. Allow cake to cool for 10 minutes, then turn pan over and gently tap to remove cake.
12. Cool completely.
13. Once cooled, make glaze.
14. Melt butter in a small pan then add powdered sugar and lemon juice. Whisk until smooth.
15. Pour glaze over bundt.
16. Slice and serve.

Patty Pan Squash Curry

This 30-minute patty pan squash curry is fast, easy, and super healthy. With coconut milk, curry paste, peanut butter, cilantro, tomatoes, and patty pan squash.

• Total: 30 mins
• Servings: 6

INGREDIENTS

• 6 cloves garlic
• 2 tablespoons minced ginger
• 2 teaspoons olive oil
• 1 teaspoon each curry powder and chili powder
• 1/2 teaspoon each turmeric and cayenne pepper
• 5–6 cups peeled, chopped patty pan squash
• 1 15-ounce can thick coconut milk
• 3 tablespoons red curry paste (I used Massaman curry paste)
• 3 tablespoons creamy peanut butter
• 1/2 tablespoon honey
• 2 15-ounce cans fire roasted diced tomatoes
• 1 1/4 cup light bulgur, uncooked
• cilantro for topping

INSTRUCTIONS

1. Cook bulgur according to package directions. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger. Saute for 2-3 minutes, until soft and fragrant.
3. Sprinkle the dry seasonings (curry, chili, turmeric, cayenne) over the squash and toss to combine. Pour the coconut milk into the skillet and whisk the curry, peanut butter, and honey into the coconut milk until smooth. Add the seasoned squash and tomatoes. Cover and simmer for 10-15 minutes or until squash is tender but not mushy. Remove from heat and let stand for 10 minutes (the sauce will thicken).
4. Add the bulgur to the skillet and mix well, or serve the curry over individual servings of bulgur. Add chopped cilantro just before serving.

Patty Pan Squash Tart

• Servings: 6

Ingredients

• 1 sheet puff pastry
• 2 Patty Pan squash, sliced about 1/8 inch
• 2 cups Gruyere cheese, grated
• 1/4 cup Parmesan cheese
• 1/4 black pepper
• 1/4 cup fresh parsley, chopped

To Prepare:

1. Preheat oven to 400 degrees.  Roll puff pastry out onto a parchment lined baking sheet.
2. Spread Gruyere cheese over entire pastry, leaving a 1-inch border.  Place squash on top overlapping just slightly.
3. Sprinkle with Parmesan and pepper.  Bake for 25-30 minutes, or until dark golden brown with crispy edges.  Remove from oven and sprinkle with parsley.  Cool at room temperature a half hour before slicing.  Enjoy!

Stuffed Patty Pan Squash with Ricotta

Patty pan squash are a delicious summer treat that are only available for a short time. So pick up a bunch from your local grocery store or garden and make my recipe for Ricotta-Stuffed Patty Pan Squash.

• Prep: 20 mins
• Cook: 45 mins
• Servings: 4

INGREDIENTS

• 12 patty pan squash
• 1 1/2 cups ricotta cheese
• 1/3 cup Parmesan cheese grated
• 1 teaspoon lemon zest
• 1/4 cup basil leaves finely chopped, plus more for garnish
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups tomato sauce homemade or jarred
• 4 tablespoons 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 9×12 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!

Baked Pattypan Squash Parmesan with Garlic Breadcrumbs

This recipe is a quick and flavorful way to use up an otherwise unassuming gourd. Simply baked with a slathering of marinara sauce, a sprinkling of cheese, and topped with crispy toasted garlic breadcrumbs (perhaps the best part of the entire thing). It’s like a deconstructed eggplant parmesan… but with squash.

• Total: 35 mins
• Servings: 3

Ingredients:

• 3 to 4 large pattypan squash (about 1 3/4 pounds total), cut into 1/2-inch thick slices
• 1 medium onion, halved and sliced
• 2 tablespoons olive oil
• salt and pepper, to taste
• 1 cup marinara sauce
• 1/2 cup grated parmesan cheese
• 1 cup grated mozzarella or fontina cheese

For Breadcrumbs:

• 1 cup panko breadcrumbs
• 3 garlic cloves, chopped
• 2 tablespoons olive oil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley
• salt and pepper, to taste

Directions:

1. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil; brush with oil.
2. Toss squash and onion slices with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer on prepared baking sheet. Spoon marinara sauce over squash slices.
3. Bake for 15 to 18 minutes (depending on the thickness of the squash); sprinkle with cheeses and bake for 5 to 7 minutes more, or until squash is tender and cheese is melted and beginning to brown.
4. Meanwhile, to prepare garlic breadcrumbs, heat 2 tablespoons olive oil and garlic in a medium skillet over medium heat, until oil is hot and garlic is fragrant, 2 to 3 minutes. Add bread crumbs, herbs, and salt and pepper and stir until breadcrumbs are golden brown, about 8 to 10 minutes more. Sprinkle breadcrumbs over squash slices and serve.

Patty Pan Squash Casserole

This updated twist on the classic Southern-style favorite has the kick of fresh green chiles! It can be made ahead of time, leftovers reheat beautifully and it’s freezer-friendly!

• Prep: 20 mins
• Cook: 40 mins
• Servings: 6

INGREDIENTS

• Cooking spray
• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 5 medium patty pan squash – 1 3/4 to 2 pounds, sliced
• 2 fresh green chiles – such as jalapeno, serrano or Anaheim, hot or mild, chopped
• 1 bunch medium-sized scallions – white and light green part only, chopped
• 3 cloves garlic – minced
• Salt and freshly ground black pepper – to taste
• 3/4 cup mayonnaise
• 4 ounces cream cheese – softened
• 2 large eggs
• 3/4 cup freshly grated Parmesan cheese – divided
• 10-12 butter crackers such as Ritz – (or as needed to cover the top of the casserole), crushed

INSTRUCTIONS 

1. Preheat the oven to 350 degrees. Spray an 8 x 8-inch or 7 x 11-inch baking dish (approximately 2-quart) with cooking spray. Set aside.
2. Heat butter and oil over medium-high heat in a large sauté pan.
3. Add the squash and cook 4-5 minutes or until the squash begins to soften.
4. Add the chiles and cook another 3-4 minutes. Stir in scallions and garlic and cook briefly just to wilt the scallions. Remove from heat and allow to cool slightly. Season to taste with salt and black pepper.
5. Blend mayonnaise, cream cheese and eggs together with a whisk until smooth. Stir in 1/2 cup Parmesan cheese.
6. Pour half the mayonnaise mixture over the bottom of the prepared dish.
7. Transfer squash mixture to the prepared baking dish.
8. Pour the remaining egg mixture over the squash and gently move the squash around so it gets evenly distributed.
9. Top with remaining Parmesan cheese followed by crushed crackers. Lightly spray crackers with cooking spray.
10. Bake 30 to 40 minutes or until hot and bubbling and cracker topping is lightly browned.

MAKE AHEAD:  Can be assembled 1-2 days ahead of time.  Refrigerate until needed.  Let sit at room temperature while the oven is preheating then bake as directed.  You may need to add additional baking time.

FREEZER-FRIENDLY:  Baked leftovers can be frozen in small portions.  Reheat at 350 degrees in an oven or toaster oven.