Since my one and only zucchini plant died prematurely in my garden, I must now make do with the remaining summer squash plant, the patty pan. After painstakingly picking off the squash bugs and drowning them, and smooshing any orange eggs I find, the plant seems to be holding its own and is finally becoming prolific. Before long I may become sick of the lovely, round delicacies but right now, I am feasting on them and enjoying the fruits of my labor.
Read below for my delicious experiments with patty pans. I plan to try them stuffed and baked, possibly with a meat mixture and a cheesy/bready mixture. This recipe from New York Times looks good.
Here are a few ways I have prepared them so far:
Balsamic Grilled Patty Pan
2 - 3 patty pan squash
splash of balsamic vinegar
splash of olive oil
salt and pepper
Heat a grill to medium-high. Trim the ends off the patty pans and slice them into 1/4 - 1/2 inch slices. Marinate the slices in the olive oil, vinegar, salt and pepper for 10 minutes. Grill for about 2-3 minutes per side.
Sauteed Patty Pan with Fresh Herbs
4 patty pans, ends trimmed, diced
2-3 garlic scapes, chopped
1 tablespoon butter
several sprigs fresh sage, sliced thin
handful fresh parsley, chopped
salt and pepper to taste
Melt the butter in a skillet over medium-high heat. Saute the garlic scapes and patty pan until tender, about 5-8 minutes. Add the sage and saute one more minute. Remove from heat and stir in parsley. Season to taste with salt and pepper.
Patty Pan Squash with Goat Cheese and Egg
1 patty pan squash, trimmed, diced small
1/2 green pepper, diced small
Chopped fresh herbs
1 teaspoon butter
1 tablespoon fresh goat cheese
Saute squash and green pepper in butter over medium high heat until tender. Carefully crack an egg over the veggies, pour in about a tablespoon of water and cover immediately. Cook until white is set and yolk is still soft, about 1-2 minutes. To serve, put dollops of goat cheese on a plate, remove veggies and egg with a metal spatula and place on top of the goat cheese.