Sautéed patty pan squash is the quickest way to cook these little scalloped summer squash: cut them into bite-size pieces, toss with olive oil, garlic, salt, pepper and fresh herbs, and sear them in a hot skillet until golden and fork-tender. A shower of Parmesan finishes them. It takes 20 minutes and serves 4 as a side.
How to cook patty pan squash: Rinse, dry and trim the squash, cutting large ones into pieces. Toss with oil, half the garlic, salt, pepper and herbs. Heat 1 tablespoon oil in a skillet over medium-high heat and cook the squash in a single layer 4 to 5 minutes per side, adding the rest of the garlic and herbs in the last minute.
Why You’ll Love It
- 20 minutes: 10 to prep, 10 at the stove.
- Golden edges, tender middle: a hot pan and a single layer do it.
- Short ingredient list: squash, olive oil, garlic, herbs and Parmesan.
- Goes with everything: grilled chicken, pork chops or fish.
What Is Patty Pan Squash?
Patty pan (or pattypan) squash is a summer squash with a round, flat shape and scalloped edges, which is why it’s sometimes called scallop or sunburst squash. It comes in yellow, green and white, and it cooks just like zucchini. The skin is tender, the flavor is mild and slightly sweet, and small ones are the most tender.
Ingredient Notes
Patty pan squash: 1 pound, any size. Leave baby squash whole, halve small ones and cut larger ones into bite-size wedges so they cook evenly.
Olive oil: 2 tablespoons, divided: some to coat the squash and some for the pan.
Garlic: 2 minced cloves, divided. Half goes on before cooking and half at the end so it doesn’t burn.
Fresh herbs: 1 tablespoon chopped thyme, parsley or dill. Basil and rosemary work too.
Parmesan: 1/4 cup grated, optional, for the top.
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Ingredients
- 1 lb patty pan squash (small, medium, or large; cut as needed)
- 2 tbsp olive oil (divided, for coating and cooking)
- 2 cloves garlic, minced, divided
- 1 tsp salt, to taste
- 1 tsp pepper, to taste
- 1 tbsp fresh herbs (like thyme, parsley, or dill, chopped)
- 1/4 cup grated Parmesan cheese (optional, for topping)
How to Make Sautéed Patty Pan Squash
1. Prep the squash. Rinse and pat the patty pan squash dry. Trim any stems or rough edges. Cut into bite-sized pieces if large, or leave whole if small.
2. Season. Place the squash in a bowl. Drizzle with 1 tablespoon of the olive oil, add 1 clove of the minced garlic, the salt, pepper and half the herbs. Toss to coat evenly.
3. Heat the pan. In a skillet over medium-high heat, add the remaining 1 tablespoon olive oil and heat until shimmering.
4. Sear. Add the seasoned squash to the skillet in a single layer. Cook for 4-5 minutes per side, turning occasionally, until golden brown and fork-tender. Add the remaining garlic and herbs in the last minute, stirring gently.
5. Serve. Transfer the cooked squash to a serving dish. Sprinkle with Parmesan cheese and additional fresh herbs, if desired. Serve immediately.
Tips for Golden, Not Soggy, Squash
- Dry it well. Wet squash steams instead of browning.
- Cut even pieces. Same-size wedges cook at the same speed.
- Don’t crowd the pan. Cook in batches if the squash won’t fit in one layer.
- Get the oil shimmering first. A hot pan gives you color before the squash softens too much.
- Add the last garlic late. One minute is enough; longer and it turns bitter.
Other Ways to Cook Patty Pan Squash
- Roasted: halve small squash, toss with olive oil, salt and pepper and roast on a sheet pan in a hot oven until tender and browned. Add the minced garlic for the last few minutes so it doesn’t burn, and serve the squash over a spoonful of pesto.
- Grilled: brush halves with oil and grill until tender with char marks.
- With lemon: finish the sauté with a squeeze of fresh lemon juice along with the garlic.
- A little heat: add a pinch of red pepper flakes with the garlic.
- Stuffed: large patty pans can be hollowed out, filled and baked like small bowls.
For a creamy squash side, try Squash Casserole with Cream of Chicken Soup, baked under a buttery cracker crust.
Storage & Reheating
Refrigerate leftovers within 2 hours in a covered container and eat them within 3 to 4 days. Reheat in a skillet or the microwave until hot, or toss cold leftovers into salads and grain bowls.
What to Serve With It
Serve it next to pan fried tilapia with lemon butter sauce, grilled chicken or pork chops. For a bigger vegetable spread, add skillet zucchini and mushrooms, roasted garlic-Parmesan zucchini, squash and tomatoes, Texas Roadhouse copycat green beans or roasted balsamic Brussels sprouts with feta. Want a potato too? Try garlic Parmesan mashed potato cups.
Frequently Asked Questions
What is the best way to cook pattypan squash?
Sautéing is quickest: bite-size pieces in hot olive oil for 4 to 5 minutes per side. Roasting in a hot oven and grilling also work well.
Do you eat the skin of a patty pan squash?
Yes. The skin is thin and tender, so there’s no need to peel it.
Do you remove the seeds from a patty pan squash?
Not from small or medium squash; the seeds are soft. Very large, mature squash have tougher seeds you can scoop out.
What can I do with a patty pan squash?
Sauté it, roast it, grill it or stuff the big ones. Use it anywhere you’d use zucchini.
Is patty pan squash the same as zucchini?
Both are summer squash and cook the same way. Patty pans are round and flat with scalloped edges.
Can I use zucchini or yellow squash instead?
Yes. Any summer squash works in this recipe.
How long does cooked squash keep?
3 to 4 days in the refrigerator.
Final Notes
Dry the squash, use a hot pan and add the last of the garlic at the end. If you try it roasted with pesto or with a squeeze of lemon, tell me in the comments how it turned out.
Patty Pan Squash Recipe: A Simple and Flavorful Side Dish
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Ingredients
- 1 lb patty pan squash small, medium, or large; cut as needed
- 2 tbsp olive oil divided, for coating and cooking
- 2 cloves garlic minced, divided
- 1 tsp salt to taste
- 1 tsp pepper to taste
- 1 tbsp fresh herbs like thyme, parsley, or dill, chopped
- 1/4 cup grated Parmesan cheese optional, for topping
Instructions
- Rinse and pat the patty pan squash dry. Trim any stems or rough edges. Cut into bite-sized pieces if large, or leave whole if small.
- Place the squash in a bowl. Drizzle with 1 tablespoon of the olive oil, add 1 clove of the minced garlic, the salt, pepper and half the herbs. Toss to coat evenly.
- In a skillet over medium-high heat, add the remaining 1 tablespoon olive oil and heat until shimmering.
- Add seasoned squash to the skillet in a single layer. Cook for 4-5 minutes per side, turning occasionally, until golden brown and fork-tender. Add remaining garlic and herbs in the last minute, stirring gently.
- Transfer the cooked squash to a serving dish. Sprinkle with Parmesan cheese and additional fresh herbs, if desired. Serve immediately.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
