At this time of year, everyone wants to know what to do with pattypan squash — sometimes called sunburst squash – the one that really does look a bit like a squashed mini-pumpkin, or a hat for a Scottish maiden. So first off, let me say DON”T PEEL IT. You can cook it with the rind on and you can eat the whole thing.
Pattypans and zucchini together! Not much difference when they are sliced….
Pattypan squash can be treated pretty much the same as zucchini or any other soft-skinned summer squash. Usually I roast it/stuff it, but this week we decided to grill it along with some other vegetables. Honestly I don’t think anyone at our celebrate-the-neighborhood BBQ realized they weren’t the regular yellow squash. And when I went to snack on them at the end of the long night of festivities, there were none left, which is perhaps the best indication that these babies are goooood on the grill! Happy Late Summer, everyone!
Goodness from the grill
Grilled Pattypan Squash
3 -4 pattypan squash, rinsed
4 Tbs extra virgin olive oil
1 Tbs fresh-squeezed lemon juice
1 Tbs fresh oregano or other mixed Mediterranean herbs (thyme, rosemary, basil), chopped
2 -3 cloves garlic, minced
¼ tsp salt
Slice off the stem of each pattypan. Then cut into ¼ – ½” slices, depending on how you like them.
In a separate container (preferably a recloseable one in which you can marinate the vegetables), whisk together the olive oil and lemon juice until emulsified. Add the herbs, garlic and salt and stir to combine. Add the squash and stir to coat (or use your hands!). Cover (or seal) and refrigerate for at least a half hour and up to two hours. If you can, let them come back to room temperature while the grill heats up. Then cook – about three minutes each side – until you reach desired temperature and char. Sprinkle with finishing salt if desired and serve.
You may also like:
Roasted Pattypan Squash (very simple)
Stuffed and Roasted Pattypan Squash (very dramatic)
Hot, Cheap & Easy 
We’re getting these squash almost every week at the farmers market. We’ll be tucking away this idea for sure.
Enjoy! You can stuff them too….there’s a link here for that
Reblogged this on Hot, Cheap & Easy and commented:
Pattypans are turning up at CSA pick-up now. Here’s what to do with them…(with links to other recipes)
We can all use a successful vegetable recipe for the grill…thank you!
I don;t have any pattypan squash, but I will be barbecuing yellow courgettes later, on skewers with other veggies and slices of lemon, as per one of your recent posts 😉
Oooh, let me know how it goes…send a picture and I will post it!!!!
I have read quite a number of ‘pattypan’ recipes coming from US blogfriends during the past weeks. Here in Australia these seem available most of the year and I have to admit I use them interchangeably with zucchini – love both. Have not done them as beautifully simply as this: I use them a lot in various Asian stirfries or grated raw into salads and today ‘Promenade Plantings’ has a fabulous risotto recipe using them virtually raw! Very versatile 🙂 !
Oh that is interesting! Apparently they are pretty easy to grow…for other people, anyway…as you know, my garden has been pretty disastrous this year!