Stuffed Patty Pan Squash

Super flexible recipe. Easy to serve 6 or just one.

Part of our series on Entrées

Stuffed Patty Pan Squash




  • 6 Patty Pan Squash

  • 6 slices bacon

  • 1 1/2 cup panko bread crumbs

  • 1/4 cup freshly grated Parmesan cheese

  • Salt and Pepper


  1. Heat oven to 350° F

  2. Bring one inch of water in a sauce pan to a boil over medium-high heat 

  3. Remove stem and blossom from squash then add to boiling water , cover, and cook until fork tender.  About 10 minutes

  4. Set aside to cool.

  5. Use a melon baller or grapefruit spoon to scoop out the centers, saving the removed bits of squash

  6. Cook bacon in a deep skillet until crispy.  Remove bacon and set aside to drain.  

  7. Sauté the onions in the bacon drippings until translucent.

  8. Chop remaining squash pieces and add to sautéed onions and cook for 1 minute

  9. Remove from heat.  Add bread crumbs, crumbled bacon, and cheese and stir to combine

  10. Place squash in a shallow backing dish and stuff each with the stuffing mixture

  11. Cover loosely with aluminum foil and place in over for 15 minutes, until squash are heated through

  12. Serve and enjoy.


  • Use scallions instead of onions

  • Add fresh basil, parsley, or oregano to the stuffing

  • Squash too small.  Try slicing and layering in a casserole dish.  This way can also be used if you do not have enough patty pans.


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