Seasonal Cooking - Pattypan Squash

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
Serves 2

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
Serves 2-3

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
Serves 1

1 patty pan squash, trimmed, diced small
1/2 green pepper, diced small
Chopped fresh herbs
1 teaspoon butter
1 egg
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.