This Roasted Patty Pan Squash recipe is: Low Carb, Vegetarian, Gluten Free & Fabulous. Parmesan roasted patty pan squash. It’s good for the soul. I promise. My friend Giuseppina first showed me this method to make vegetables while we were living in France. She made this same recipe but with fennel. How delightful it was.
Here are three ways to cook pattypan squash. Grill, sauté, or roast darling little pattypan summer squashes into crisp-tender perfection. Trim and cut the squash into wedges. Trim the tops and bottoms from 1 pound patty pan squash, then halve each squash. Cut each half into 3/4-inch-wide wedges. Heat the oil.
Heat oil in a large ovenproof nonstick skillet over medium heat. Pack a 1/3-cup measuring cup with the squash mixture and unmold it into the pan; gently pat it down to form a 3-inch cake. Repeat, making 4 squash cakes. Cook until browned and crispy on the bottom, 3 to 4 minutes. Gently turn the cakes over and transfer the pan to the oven.
Described as tasting like a "Thanksgiving meal," these stuffed patty pan squashes feature a filling of white Cheddar, fresh breadcrumbs, bacon, and plenty of seasoning. Recipe creator ALud suggests serving this dish with a side of cranberry sauce .