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When summer heat floods the farmers markets and groceries stores with green and yellow zucchini, it also brings pattypans, the darling of the summer squash family. These small, adorable, disk-shaped squashes with their sometimes scalloped edges come in all shades of green and yellow, and are just as delicious as their bigger counterparts. They’re also up for pretty much any kind of cooking method you want to use, from roasting or sautéeing to grilling if you want to keep the kitchen cool. Here are three easy ways to quickly cook pattypan squash this summer.
How to Choose Pattypan Squash
Unlike large zucchinis that tend to be watery and have large seeds, pattypans are a smaller variety of summer squash and generally more flavorful. If you plan to sauté or roast them, look for medium-sized squash (about the size of a fist) that are firm, blemish-free, and have shiny skin. If you plan to grill them, pick larger ones, as they’re less likely to fall through the grill grates.
I like to pick a variety of colors and shapes to make the final dish look prettier and for a mixture of textures and flavors. Once you get them home, make sure the pattypans are dry on the outside, then store in the refrigerator for a few days if not cooking right away.
I’ve found that cutting the squash into wedges is the easiest way to get uniform shapes and sizes, especially if you start with a variety of pattypans. Here’s how to cut them:
Next comes the actual cooking, and here are three ways depending on what cooking method you’d like to use. The goal for all of them is crisp-tender squash, with flavor coming from char from the grill or from some caramelization of the outside.
Cooked pattypans have a mild, sweet flavor and are great on their own, especially when served next to something highly spiced or seasoned, but they are also super-versatile since they soak up flavor like little sponges once they’re cooked. My favorite way is to dress the hot pattypans with a little lemon juice and olive oil, then sprinkle on some crumbled feta cheese and fresh herbs like parsley or mint for a more robust side that’s good warm or at room temperature.
Leftover squash is also great in:
Cook more than you need and enjoy using up the extras!
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