Oven-Roasted Pattypan Squash With Shallots and Herbs

Ingredients

300 g radishes
1 tsp. granulated garlic
1 tsp. onion powder
1 tsp. oregano
1-2 tbsp vegetable oil
5 g salt

Step by step Directions

Preheat the oven to 180 °C / 350 °F, mode top – bottom.

Wash the radishes, scrubbing them with a brush if necessary to remove the dirt. Cut off the tails, leave the small radishes intact, and cut the large ones in half. Place in a bowl.

Add 1-2 tbsp vegetable oil (I used olive oil), 1 tsp oregano, granulated garlic and dried onion to the radishes, salt and stir.

Line a baking tray with parchment paper and place the radishes. Spread them out so they are not touching each other.

Bake in the oven at 180 °C / 350 °F for about 30 minutes, until soft and golden.

Serve with yogurt, sour cream, or tzatziki sauce.

Baked radish in the oven

Preheat the oven to 180 °C / 350 °F, mode top – bottom.
Wash the radish, cut off the tails, leave the small radish intact, and cut the large radish in half. Put them in a bowl.
Add vegetable oil, 1 tsp oregano, granulated garlic and dried onion to the radishes, salt and stir.
Line a baking tray with parchment paper and place the radishes. Spread them out so they are not touching each other.

Nutrition

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If you love summer squash, this quick patty pan squash recipe is going to be your new favorite during the summer months. Just like zucchini that you can cook many different ways (you can roast zucchini, saute zucchini, or even grill it), there are several simple ways to prepare pattypans. I’ll show you how to cook patty pan squash in four different ways, so you can serve it with just about any meal and use your favorite cooking method.

Also known as pattypan squash or scallop squash, this summer veggie is a flying saucer shaped squash with edible skin and seeds that you can often find in farmers markets, especially during its peak harvest season in July and August. It tastes a lot like zucchini, but a bit sweeter, and pairs well with a variety of fresh herbs, sauces, or seasonings.

You can cook this type of squash with the same methods that you can use for zucchini or other summer squash. There are four ways to make this patty pan squash recipe, and each has its pros and cons, but they are all delicious:

Sauteed Patty Pan Squash – The fastest method, but needs more hands-on effort.
Oven Roasted Patty Pan Squash – Easiest method, but will only brown on one side.
Grilled Patty Pan Squash – Fast and easy for summer, but requires a grill (or grill pan).
Air Fryer Patty Pan Squash – Browns squash evenly, but can use up extra counter space from the air fryer.

This section explains how to choose the best ingredients for cooking patty pan squash (no matter what method you choose), what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Olive Oil – I use extra virgin olive oil, but any neutral oil works. Avocado oil is a great option.
Salt & Pepper – For easy flavor. I use sea salt, but kosher salt works as well.
Optional Seasonings – Garlic powder, Italian seasoning, and crushed red pepper flakes.

You can cook the squash whole, but slicing it ensures that you get uniform pieces that cook at the same rate and you get more surface area for browning. To cut the squash simply:

Cut off the stem ends.
Slice smaller patty pans in half, or larger ones into quarters or wedges.

Toss. Add sliced squash to a medium bowl with oil and seasonings and toss to combine.
Bake. Place squash cut side down on a baking sheet in a single layer. Roast until tender and golden brown on the bottom.

Season. In a bowl, toss squash with oil and seasonings.
Grill. Place squash cut-side down on the grill (or in a grill pan). Cook until grill marks form, then flip and grill until squash is crisp and tender.

Season. Toss squash with oil and seasonings in a bowl.
Air fry. Transfer squash to a preheated air fryer and arrange in a single layer, cut-side down. Air fry until crispy and golden.

Your squash cook time will depend on the cooking method:

Oven Roasted: 15-20 minutes
Sauteed: 3-5 minutes per side
Grill: 3-4 minutes per side
Air Fryer: 10-12 minutes

Variations

Sauces – Lemon butter sauce, lemon garlic aioli, or sugar-free marinara would pair well with cooked squash.
Cheese – Sprinkle finished squash with parmesan cheese or feta cheese.
Lemon – Lemon juice or lemon zest adds more fresh flavor.

Store: Keep leftovers in a covered container in the fridge for 3-5 days.
Reheat: Reheat in a warm skillet, in the microwave, or in the oven at 350 degrees F.
Freeze: Store in an airtight container in the freezer for up to 6 months. Thaw overnight before reheating.

This squash tastes delicious with so many meals!

Grilled Meats – Serve up squash with grilled shrimp skewers, grilled bruschetta chicken, or juicy burgers.
Air Fryer Proteins – Make air fryer chicken legs, air fryer lamb chops, or air fryer pork chops to serve with squash.
Oven-Baked Mains – Squash pairs well with oven baked chicken thighs, cheesy bacon ranch chicken, or sirloin steak in the oven.

Veggies taste so fresh in the summer! Once you master this squash, try these dishes next:

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Basic Patty Pan Squash

Tap on the times in the instructions below to start a kitchen timer while you cook.

Sauteed Pattypan Squash

Heat the olive oil in a large skillet over medium-high heat.
Add the pattypans and arrange, cut side down, in a single layer. Season with salt, pepper, and any flavor boosters, if using. (Work in batches if they don’t fit in a single layer.)
Sear the squash for , without moving, until golden on the bottom. Flip and repeat until golden on the other side.

Roasted Pattypan Squash

Preheat the oven to 450 degrees F (232 degrees C).
In a large bowl, toss the pattypan squash with olive oil, salt, pepper, and any flavor boosters, if using.
Transfer the squash to a baking sheet and arrange, cut side down, in a single layer.

Grilled Pattypan Squash

Preheat the outdoor grill for at least , or a grill pan on the stovetop, over medium-high heat.
In a large bowl, toss the pattypan squash with olive oil, salt, pepper, and any flavor boosters, if using. (If using an outdoor grill, larger squash pieces work best, so they won’t fall through the grates.)
Place the squash, cut side down, onto the grill or grill pan in a single layer.
Grill for , until the grill marks form on the bottom. Flip and grill for 3-4 more minutes on the other side, until the squash is tender.

Air Fryer Pattypan Squash

In a large bowl, toss the pattypan squash with olive oil, salt, pepper, and any flavor boosters, if using.
Place the pattypan squash in the air fryer basket, cut side down, in a single layer. (Cook in batches if they don’t all fit in a single layer.)
Air fry for at 400 degrees F (204 degrees C), until crispy and golden.

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Amount per serving. Serving size in recipe notes above.

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

If you’ve never heard of patty pan squash, we’re here to tell you that you’re missing out! It’s the perfect side dish for your next fall dinner party, and we’ve got plenty of options for you! From squash casseroles to soups to pasta dishes, these recipes will help you make the most of this lesser-known squash. Onwards, squash lovers!

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Roasted Zucchini and Patty Pan Squash

Featuring fresh thyme and marjoram leaves, this sophisticated recipe will elicit some serious oohs and aahs from your dinner party guests. Don’t worry; we won’t tell them it only took you 30 minutes.

Get the recipe for Roasted Zucchini and Patty Pan Squash at Woman’s Day.

Fry up a batch of patty pan squash for an indulgent side dish that’s still incredibly healthy. Lightly dredged in flour and served with an small dollop of herbed sour cream, it’s sure to go fast—so make extra!

Get the recipe for Pan-Fried Patty Pan Squash at Avocado Pesto.

Creamy Summer Squash Soup

Flavor the Moments

This patty pan squash soup is warm and flavorful, and it’s also dairy-free, gluten-free, and vegan as well.

Get the recipe for Creamy Summer Squash Soup at Flavor the Moments.

Patty Pan Squash Panzanella

Courtesy Love and Lemons

Panzanella is typically made in the summer months, but here, the bright, colorful addition of patty pan squash means you can enjoy the popular Italian salad all year long. Use up your stale bread in style!

Get the recipe for Patty Pan Squash Panzanella at Love and Lemons.

Grilled Patty Pan Squash

If you’re not grilling your patty pan squash, you’re seriously missing out! Add some Italian seasoning and crumbled goat cheese for an excellent summer side dish.

Get the recipe for Grilled Patty Pan Squash at Kalyn’s Kitchen.

Sautéed Patty Pan Squash

We love simple and delicious side dishes that can be thrown together in a snap! This patty pan squash is flavored with lemon, garlic, and fresh herbs.

Get the recipe for Sautéed Patty Pan Squash at Love and Lemons.

Summer Squash Lemon Spaghetti

The Recipe Critic

This bright and fresh pasta dish will be a hit at the dinner table. With a mix of zucchini and summer squash, it’ll be on the menu all summer long.

Get the recipe for Summer Squash Lemon Spaghetti at The Recipe Critic.

Then we are layering the puff pastry with a quick schmear of creamy Swiss-ified cheese sauce, an egg, and some diced ham. Finally, we are baking it all together into something adorable, delicious, and brunchy. A sprinkle of chives, salt, and pepper on top would make you look kinda fancy, too. I know regular alfredo is also super simple and only takes about 15 minutes too, but this is the kind of recipe where you throw everything in a pot, set it and forget it.

There are juicy pieces of chicken, perfectly al dente noodles, and a rich sauce that clings to each and every piece of pasta. It’s satisfaction in a bowl and it’s all made in the instant pot.

Brunch cups, as I’m calling them, start with a little puff pastry tucked into a muffin tin. Then we are layering the puff pastry with a quick schmear of creamy Swiss-ified cheese sauce, an egg, and some diced ham. Finally, we are baking it all together into something adorable, delicious, and brunchy. A sprinkle of chives, salt, and pepper on top would make you look kinda fancy, too.

Don’t reach for one right away.

At first, I was going to do my basic tahini dressing, but then the thought of a basil dressing came t0 mind so I switched it up.

It’s a simple mix of basil pesto, tahini, and lemon. I also added a splash of red wine vinegar. The tahini makes it extra creamy and the pesto adds that herby, garlicky flavor. And when you toss it all together with the crispy chicken?

Look at this

You can try adding a touch of cream of tartar (1/4 teaspoon), vinegar (1/4 teaspoon), or lemon juice (1/4 teaspoon) to help whip up your eggs. Cream of tartar, vinegar, and lemon juice are all acids that help stabilize the egg whites and encourage them to get extra whipped.

1 cup baby spinach, roughly chopped
1/2 cup shredded Havarti or gouda cheese
kosher salt and black pepper
red pepper flakes
1 cup shredded sharp cheddar cheese
1/3 cup basil pesto

Looking for other egg-based savory recipes? Try these:

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Once you prep your ingredients, you’re ready to bake! Here’s what you need to do:

First, combine the dry and wet ingredients in two separate bowls. In a medium bowl, whisk together the flours, baking powder, cinnamon, and salt. In a large bowl, whisk together the almond milk, oil, eggs, sugar, and vanilla

https://youtube.com/watch?v=eXHQwsyZwJY%3Ffeature%3Doembed

Once the boats come out of the oven, top them with crispy bacon and fresh basil. I usually add a little more pesto as well. Then, slice and enjoy.

On a cool spring morning, nothing gets me out of bed like the thought of these strawberry muffins. To me, they’re the perfect balance of cozy and refreshing. Cozy because they’re moist, fluffy, and warmly spiced with cinnamon. And refreshing because they’re packed to the brim with fresh fruit. I love savoring one for breakfast with a cup of coffee or tea and grabbing another in the afternoon for a sweet, yet still wholesome, snack.

Simple and easy right? And so so good!

Pattypan squash could more accurately be called “flying saucer” squash because of its appearance—and, in fact, it sometimes is. The pattypan squash is small, round, and flat, with edges that resemble an alien spacecraft. (Some say this little squash looks like a Scottish tam.) It might be yellow, white, or green, or a combination thereof.

Its appearance aside, pattypan squash is versatile and makes for some delightful summer recipes. You can use it like any other summer squash or zucchini, and you don’t need to peel it before cooking, either. It can be grilled, fried, or in this case, oven-roasted. It tends to stay a little bit firmer when cooked than yellow or green squash. Pattypan squash imparts a somewhat buttery flavor, although some people think it tastes more like olive oil; you might also say it tastes like what you pair it with.

This easy recipe for roasted pattypan squash uses shallots and herbs and makes a wonderful side dish for dinner parties. This recipe will feed two people, but you can double or triple it if you’re feeding a crowd. It makes for an especially good side along with grilled chicken or salmon.

Click Play to See This Oven-Roasted Pattypan Squash Recipe Come Together

“If you’re looking for a light, flavorful side dish that’s healthy and inexpensive, this oven-roasted pattypan squash is a great option. It’s a simple chop it, toss it, and roast it type of recipe. If you are unable to find this squash in your local grocery store, try looking at your local farmers’ market.” —Victoria Heydt

pattypan summer squash, cut into 1-inch chunks
, thinly sliced
chopped

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Gather the ingredients. Preheat the oven to 400 F.
Toss the squash, shallot, thyme, olive oil, and salt together in a bowl.
The Spruce Eats
Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.
The Spruce Eats
Serve hot or at room temperature. Enjoy.
The Spruce Eats

Tips

When buying pattypan, look for smaller, young squashes; they tend to be more tender with a more delicate flavor.
You won’t always find pattypan squash in the produce section of supermarkets except when it’s summertime and they’re in season. Otherwise, a farmers market between May and September is your best bet.
Cut off and discard the tough ends, and you might want to scrape out any visible seeds before cooking.

Recipe Variations

For a different flavor, try using rosemary or marjoram instead of thyme, or use a combination of your favorite spices and herbs. Fresh basil and parsley work well, too.
You can also cut the pattypans into horizontal slices for an alternate presentation.

How to Store Pattypan Squash

Before using them, store pattypans wrapped in plastic wrap in the refrigerator for up to three days.

If you have any leftovers, they will keep for three to five days covered in the refrigerator. Eat them as they are or cut them up into smaller pieces and toss with hot cooked pasta, fresh lemon juice, and Parmesan cheese.

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Oven-baked zucchini and cheese are light and not too calorie-dense, and they cook up in no time. It is best to bake them before serving, but they do not lose much in flavor when they are cold. Such a dish is nutritious, delicious and healthy. The zucchini are tender on the inside and appetizing, ruddy and cheesy on the outside.

The perfect accompaniment to zucchini with cheese would be a whipped feta or dzajiki sauce, but if you are too lazy to make the sauce, take any sauce you like – ketchup, mayonnaise, horseradish, mustard, etc.

⏱ Cooking time — 40 minutes overall. Includes 10 minutes of preparation and cooking + 30 minutes unattended.

🥣 Ingredients

🍽 For 4 servings:

2 zucchini
100 g cheese
1 egg
1 tsp. oregano
1 tsp. onion powder
pinch of salt

Equipment

🔪Step by step Directions

Preheat the oven to 200 °C / 400 °F, top+down mode.

Take 2 zucchini, cut off the ends of the tails.

Grate the zucchini on a coarse grater.

The resulting straw of grated zucchini transfer to a colander.

Salt with a pinch of salt, mix well and leave for about 15 minutes to let it run dry.

Meanwhile, grate 100 g of cheese on a coarse grater. You can use any cheese you like or that you have in the fridge.

Transfer the cheese to a bowl.

After 15 minutes, squeeze the zucchini with your hands of excess juice and add to the bowl with grated cheese.

In a bowl add 1 tsp oregano and 1 tsp dried garlic to the zucchini and cheese. Mix all the ingredients well.

Into the mixture beat 1 egg. Mix everything until homogeneous.

Form the mixture into small oval cutlets in your hands.

To do this, take about 1 tbsp. of the mixture and squeeze out the excess juice again. In your hands, form a neat cutlet and place it on a baking tray lined with parchment paper.

Place the zucchini cakes with cheese in a preheated 200°C / 400°F oven for about 25 minutes, until nicely golden and crusty on top.

Serve the finished zucchini cheese appetizer with your favorite sauce, mustard, ketchup, mayonnaise, or zajiki.

Roasted zucchini s cheese patties

Preheat the oven to 200 °C / 400 °F.
Grate 2 zucchini on a grater. Salt with a pinch of salt and leave in a colander for 15 minutes to drain.
Grate cheese on a coarse grater.
Add grated squeezed zucchini to the cheese, oregano, dried garlic, beat 1 egg. Mix well.

Alex Bayev

Hi, I’m Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.