STUFFED PATTY PAN SQUASH RECIPE

Stuffed Patty Pan Squash Recipe

Home cooking and seasonal home-grown ingredients

It’s been a while since I discovered delicious recipes such as the stuffed patty pan squash recipe. The first I ever made was green zucchini grilled with a pinch of salt and a bit of butter. Incredibly easy and incredibly tasty! I have since grilled and roasted the yellow squash too and lastly the home-grown patty pan.

Patty pan is yet another type of summer squash that you can easily grow at home. The plant likes moist and rich but airy organic soil and grow beautifully on soil layered with straw. Summer squash is best harvested young because the flesh is still crunchy and the skin doesn’t need to be peeled. As the produce gets older, the skin becomes hard and the flesh is more like a rubber to touch. It also looses it’s fresh taste and moisture. However, if picked in time, you can enjoy delicious patty pan squash which comes in white, yellow and green colors. It is delicious grilled or roasted on it’s own, grated for vegetable pancakes, added to pasta sauces or pureed for a creamy soup!

Stuffed Patty Pan Squash Recipe

Preparation Time: 10 minutes
Cooking & Baking: 50 minutes
Serves: 2

You’ll need:

• 2 medium size young patty pans
• 100g of minced beef
• 100g of smoked bacon
• 1 small onion
• 2 cloves of garlic
• a handful of cherry tomatoes
• grated parmasan cheese
• 1 tbl spoon of soured cream (optional for serving)
• olive oil
• salt (and favourite seasoning like pepper, paprika, oregano or thyme)
• baking dish

Instructions

Preparing the patty pan squash

Firstly, wash each patty pan gently to clean the peel. Then cut the top of to form a patty pan ‘lid’. Scoop the inside out leaving around an inch of the flesh towards the edges. Don’t throw the middle flesh away – remove the seeds and chop the rest for the filling. Sprinkle the emptied ‘patty pan bowls’ with a bit of olive oil and set aside onto a baking tray. As usual, I used my all time favourite clay baking dish with a lid. It is PERFECT for vegetables, meat, desserts and even bread baking!

Making the filling

To make the patty pan filling, sprinkle a pan with a bit of olive oil, add the chopped onion and garlic and fry until golden. Then add the bacon and minced beef and fry for further 5 minutes until the meat turns brown. Lastly, add the tomatoes, seasoning, stirr for a couple of minutes and turn the heat off. Before stuffing the patty pan bowls, add 2 tbl spoons of grated parmasan.

Stuffing and baking the patty pans

Now fill the patty pan bowls with the mixture and put in the oven for 40 minutes. Bake on medium heat and keep the lids next to the bowls. After 40 minutes you can add another spoon of cheese on each patty pan and bake for further 10 minutes turning the heat slightly higher. Serve with the lids on and a tbl spoon of soured cream.

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