There are many different varieties and shapes when it comes to summer squash. From the familiar zucchini and yellow squashes to the saucer shaped patty pans the are all excellent producers, almost too good it seems at the height of the season.
Availability may vary by variety and with weather conditions.
Store unwashed in plastic bags in the crisper drawer of the refrigerator. Wash the squash just before preparation.
Blanch and freeze cubes or slices
Grate and freeze un-blanched for making zucchini bread or added to spaghetti and lasagnas.
The odd shape can be confounding. You can avoid the whole idea of how to slice patty pan squash and cook them whole.
Whole patty pans can be steamed over boiling water until tender, about 4 - 6 minutes, depending on size (Smaller the better). You might have to pare away any tough portions of the rind near the stem ends.
Larger patty pans also can be cut into wedges and roasted with other veggies, or skewered and grilled as kabobs
Larger patty pans also make great little edible serving bowls. Scoop out the centers, either before or after cooking, and fill with a stuffing of your choice.
If you want to be brave and slice your patty pans, feel free to slice them anyway you like. You can slice through the diameter, dice them into chunks or simply scoop out the cooked flesh. There’s no right or wrong.
Thin, horizontal slices make for a pretty and unusual addition to a salad. Or they can be battered and fried.
Patty pans can be substituted into any recipe that calls for a different type of summer squash
The peel is where many of the nutrients hide, so never peel summer squash.
Herbs and spices that enhance the flavor of summer squash include marjoram, cumin seeds, parsley, dill, rosemary and savory. Too many herbs and spices mask the delicate flavor of summer squash so use herbs and spices sparingly.