Need a wonderfully simple, delicious vegetable dish to add to your low-carb menu? Try my splendid Patty Pan Squash Recipe. It features only three simple, delightful ingredients and a unique vegetable cooking method I learned from my friend Giuseppina in France. She made the recipe but with fennel, and boy, was it good!
The trick is to steam the vegetables before roasting them in the oven. Steaming breaks down and softens the veggies, allowing them to absorb salt, pepper, and olive oil. The result is a perfectly tender roasted patty pan with a sweet flavor that melts in your mouth.
The recipe is a quick and easy set-and-go. After cutting the veggies, steaming, and seasoning, you will breeze through the prep as all you need to do is add the fresh shaved parmesan directly over the patty pan squash and toss it in the oven. Let's make the indulgent squash dish together!
This Recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Vegetarian
Table of Contents
7 Reasons To Love This Recipe
This pattypan squash recipe is easy to love for many reasons:
- Patty pan squash is an overlooked ingredient!
- The tiny squashes taste fantastic!
- It's a super simple recipe with only three ingredients.
- Foolproof… it always comes out delicious!
- It's the perfect low-carb side dish.
- It pairs well with all kinds of grilled and roasted meats.
- Perfect for a weeknight or holiday meal.
Is Patty Pan Squash Low-Carb?
Yes, pattypan summer squashes are basically summer squashes that are low in carbohydrates. Its low-carb load makes it suitable for various low-carb diets. This recipe is remarkably low in carbohydrates, with only 4 g net carbs per serving. You can enjoy it as a side dish for various dishes without worrying about exhausting your carb allowance.
Patty Pan Squash Ingredient List
As mentioned earlier, this roasted patty pan squash recipe only requires three ingredients and seasoning:
- 3 patty pan squash, sliced
- 1 cup freshly shredded Parmesan
- 1 tablespoon olive oil
- 1 pinch kosher salt & black pepper
Ingredients Substitutions
Here are awesome alternatives to some of the ingredients listed above. You probably have them in your pantry.
- Patty pan squash: Swap for zucchini or yellow squash. Patty pan squash has a similar texture to zucchini and yellow squash, but its distinct scalloped shape sets it apart.
- Parmesan cheese: Use pecorino Romano or shredded Asiago cheese.
- Olive oil: Replace with avocado oil. Avoid coconut oil, as it does not play well with this recipe.
Additional Ingredients
Use any of these optional ingredients as flavor boosters for this simple patty pan squash recipe:
- Heat: Add red pepper flakes for a good kick of heat.
- Garlic: I like adding roasted garlic or a bit of garlic powder for a bit of depth.
- Lemon juice: Sprinke a squeeze of lemon juice over the roasted squash for brightness.
- Breadcrumbs: I love to sprinkle my almond flour breadcrumbs over squash slices to add texture.
Note: The additional ingredients are optional and not part of the original recipe. Use them only to enhance the flavors and texture of the roasted patty pan squash.
Cooking Tools
Grab the following tools to make this simple recipe for patty pan squash:
- Roasting dish
- Knife
- Cutting board
- A microplane or fine grater
- Measuring cups and spoons
How To Cook Patty Pan Squash: Complete Cooking Guide
Cooking Method
- Oven-roasting
Preparation Steps
- Gather the tools and ingredients.
- Preheat your oven to 400°F (200°C).
- Prepare the patty pan squash. Cut off the stem and discard it. Cut off the base and discard it. Slice the patty pan in half and cut the squash into wedges (like an orange). If the segments are too large, cut them in half lengthwise.
- Shred the cheese.
Cooking Instructions
- Place the bits of squash into a steamer basket over 1 inch of water. Steam for 10 minutes.
- Transfer the cooked squash wedges to a baking dish. The squash should be pretty tight in a single layer in the dish.
- Season the patty pan squash with olive oil, salt and pepper. Use the best olive oil you have!
- Add the freshly shredded parmesan to the top of the patty pan squash.
- Roast, uncovered, for 25 minutes.
Step 1: Season the patty pan squash wedges in the baking dish with olive oil, salt, and pepper.
Step 2: Add the freshly shredded parmesan cheese to the top of the seasoned patty pan squash wedges.
💡 My Pro Tip
If you make a double batch, don't double the steaming time for the squash. Just increase the steaming to 15 minutes rather than 20. At 20 minutes, the squash turns mushy, and nobody wants overcooked squashes.
Ensure you use fresh shaved parmesan for a fresh flavor. Please don't use any parmesan from a green can— I promise it will not work! A tub of grated or shaved parmesan will not work. The grated versions are too dense, and the store-shaved parmesan is too thick. But load up a mountain of fresh parmesan on top of the squash, and it will come out of the oven as crisp as a cracker. You will love it. The secret to the crust is using a microplane or fine grater for the grated cheese.
⏲️ Time-Saving Tips
- Shred your parmesan in advance to shorten prep time. This step always takes longer than I anticipate, often throwing off my cooking times.
What to Serve with Patty Pan Squash Recipe?
Oven-roasted pattypan squash pairs well with various grilled and roasted meats:
- Tandoori Grilled Chicken: The light flavor of roast patty pan squash contrasts nicely with the savory taste of grilled chicken. It adds a vibrant color and nutritional value to the meal.
- Roast Pork Tenderloin: The subtle sweetness and tender texture of the hearty summer squash enhance the flavors of roast pork tenderloin and complement the juicy meat, creating a harmonious balance of flavors and textures on the plate.
- Porterhouse Steak: The earthy flavor of the crisp-tender squash pairs well with the rich taste of this perfectly grilled porterhouse steak.
- Grilled Lamb Chops: Roast pattypan squash is a delicious side dish to grilled lamb chops. Its delicate flavor and tender texture complement the robust taste of lamb, creating a well-rounded and satisfying meal.
Storage and Reheating Instructions
Storage
- Once cooled, store the leftover squash in an airtight container in the refrigerator for 3-4 days. Longer than that, the squash gets a bit mushy.
Reheating
- The best way to reheat leftover roasted squash is in a 400°F (200°C) oven under the broiler. The squash has so much liquid that it gets a bit soggy if reheated in a pan, and the microwave makes it taste bland.
Recipe Conclusion
Pattypan recipes are rare because pattypan is less famous than other kinds of squash. My Patty Pan Squash Recipe will make you regret not having it earlier. It is a flavorful side dish for various meals. At my house, we enjoy it with grilled or roasted meats.
Impress your family with the mouthwatering roast scallop squash recipe this summer. While I love mine simple with minimal ingredients, you can jazz up the recipe with your favorite seasonings. Share your experience and clever twists to the recipe in the comments below.
Other Delicious Squash Recipes To Try
Give these fantastic squash recipes a shot:
FAQs
Cooked pattypan squash has a pleasant aroma, a tender texture, golden brown edges, and a sweet, slightly nutty flavor. It will become tender and fragrant when ready.
To peel or not to peel pattypan squash is a matter of personal preference, but leaving the skin on has myriad benefits, such as adding texture, visual appeal, and a high fiber content to dishes. Plus, the skin is typically thin and tender and thus does not have to be removed for most recipes.
Some possible reasons for patty pan squash bitterness are using overripe squash or squash grown in poor conditions, not removing the seeds before cooking, or using a bitter squash variety.
Patty Pan Squash Recipe
Ingredients
- 3 patty pan squash sliced
- 1 cup freshly shredded Parmesan
- 1 tablespoon olive oil
- 1 pinch kosher salt & black pepper
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Preheat your oven to 400°F (200°C).
- Prepare the patty pan squash. Cut off the stem and discard it. Cut off the base and discard it. Slice the patty pan in half and cut the squash into wedges (like an orange). If the segments are too large, cut them in half lengthwise.
- Shred the cheese.
Cooking Instructions
- Place the bits of squash into a steamer basket over 1 inch of water. Steam for 10 minutes.
- Transfer the cooked squash wedges to a baking dish. The squash should be pretty tight in a single layer in the dish.
- Season the patty pan squash with olive oil, salt and pepper. Use the best olive oil you have!
- Add the freshly shredded parmesan to the top of the patty pan squash.
- Roast, uncovered, for 25 minutes.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
Recent Low Carb Recipes:
Is it low carb? Learn more about it:
Janan says
How is it possible for this recipe to have over 23 grans if carbohydrates?
Nick Sager says
Patty pan squash has carbohydrates naturally as do a lot of vegetables. It is not same carbohydrate as say flour for example. This a a healthy one permitted by any low carb or no carb diet. Enjoy squash guilt free!
Samantha says
I was astonished at the carbohydrate count as well. It looks like the carbs are coming from the cheese. Petty pan squash has about 5 carbs but 1 cup of fresh Parmesan cheese has over 20 grams.
Red2U says
You are wrong on both counts... parmesan cheese is very low carb... less than 5 for 1/2 cup so obviously less than 10 per cup...
https://www.fatsecret.com/calories-nutrition/food/parmesan-cheese/carbohydrate
The carbs in pattypan squash are also contained in fiber which are deducted from total carbs due to it being insoluable in your system.
Diana from Roseburg, OR says
Loved the roasted yellos Patty Pan squash with parmesan. Oh so good. Tasted like I was in a restaurant. Quick and Easy. Was doing the Patty Pan jingle will cooking. Never knew the name of this squash.
Lientjie says
Thank you Scott. This is a great idea! Do you perhaps have any idea for Parmesan replacement as it has been a year or so since we last saw Parmesan on our grocery shop shelves. There are so many wonderful recipes out there with Parmesan 😭
Maureen says
Panacheeza is a vegan substitute for parm that tastes exactly the same….avsilable in stores here in Rochester, NY but you can buy it online as well
Scott Groth says
Hi- I've never heard of it before but I'm going to check it out- thanks for the tip! Will be good to share with other readers. Have an excellent day! Scott
Dian says
Added a sliced summer squash to the patty pan squash and used a package of Good Seasons Garlic and herb salad dressing mix to season the dish For the cheese, I substitutes half gryere Fantastic dish!!
Scott Groth says
Hi Dian:
This sounds fantastic! I love your take on it- and will give it a shot myself. Enjoy and thanks for writing- Scott