Have you ever walked past those little UFO-shaped squash at the farmers market and had zero idea what to do with them? 🛸
I used to just admire them and walk away.
Then I actually cooked one, and now patty pan squash shows up on my dinner table almost every week in summer.
It’s mild, a little nutty, and it soaks up whatever flavors you throw at it. Garlic, parmesan, a squeeze of lemon, that’s really all it takes.
This recipe takes 20 minutes, uses one pan, and turns out perfectly tender squash with crispy golden edges every single time.
Let’s get into it.
What You’ll Need
Here’s everything you’ll need for this recipe:
- 4 to 5 patty pan squash (small to medium size), sliced into half-moons
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 cup grated parmesan cheese (optional but so worth it)
- Pinch of red pepper flakes (optional)
- 1/2 lemon, for juice and zest
That’s it. Nothing fancy, nothing you can’t find at a regular grocery store.
Tools You’ll Need
- Cutting board
- Sharp knife
- Large skillet (cast iron works great here)
- Spatula
- Small mixing bowl
- Measuring spoons
Pro Tips
I’ve made this dish more times than I can count, and here’s what actually makes a difference:
- Pick squash that are small and firm. The bigger ones can get watery and mushy fast. Smaller squash means creamier texture and less liquid in the pan.
- Don’t slice them too thin. Thin slices turn mushy before they get any color. Aim for about 1/4 inch thick.
- Let the pan get hot before adding the squash. If the pan isn’t hot enough, the squash will steam instead of sear, and you’ll miss out on those crispy edges.
- Resist the urge to stir constantly. Give the squash a few minutes undisturbed so it actually browns instead of just softening.
- Add the parmesan at the very end. Toss it in too early and it just melts into a clump instead of forming that nice crispy coating.
How to Make Patty Pan Squash
Here’s the full step by step:
Step 1: Prep the squash
Wash the patty pan squash and pat them dry.
Trim off the stem end, then slice each squash into half-moons about 1/4 inch thick.
Step 2: Heat the pan
Add olive oil to a large skillet and heat over medium-high heat until it shimmers.
Step 3: Sear the squash
Add the squash slices in a single layer. Don’t overcrowd the pan, work in batches if you need to.
Let them cook undisturbed for 3 to 4 minutes so the bottoms turn golden.
Step 4: Add the garlic and seasoning
Flip the squash, then add the minced garlic, salt, pepper, and Italian seasoning.
Cook for another 3 to 4 minutes, stirring occasionally, until the squash is tender but still has a little bite.
Step 5: Finish it off
Remove the pan from heat.
Squeeze fresh lemon juice over the squash, then sprinkle with lemon zest, parmesan, and red pepper flakes if using.
Give it one final toss and serve warm.
Substitutions and Variations
This recipe is pretty flexible, so here are some swaps that work well:
| Original | Swap | Notes |
|---|---|---|
| Patty pan squash | Zucchini or yellow squash | Cook time stays about the same |
| Parmesan | Nutritional yeast | Great for a dairy-free version |
| Olive oil | Avocado oil | Works well for higher heat searing |
| Italian seasoning | Fresh thyme or basil | Adds a brighter, fresher flavor |
| Garlic | Garlic powder | Use 1/4 teaspoon if fresh isn’t available |
Want to switch things up? Try roasting the squash in the oven at 425°F for 20 minutes instead of pan searing. You’ll get a slightly different texture, more caramelized and a bit softer throughout.
Make Ahead Tips
You can slice the squash up to a day ahead and store it in an airtight container in the fridge.
I wouldn’t recommend cooking it too far ahead though. Patty pan squash is best fresh off the stove while the edges are still crispy.
Nutrition and Diet Notes
Patty pan squash is naturally low calorie, low carb, and a solid source of vitamin C and potassium.
This recipe works for:
- Gluten-free diets as written
- Vegetarian diets as written
- Vegan diets if you skip the parmesan or use nutritional yeast
- Keto diets since it’s naturally low in carbs
A single serving comes in at roughly 90 to 110 calories, depending on how much parmesan you use.
What to Serve It With
This squash pairs well with almost anything off the grill in summer.
Some of my favorite pairings:
- Grilled chicken or steak
- Baked salmon
- A simple pasta dish
- Grilled shrimp skewers
It also holds its own as part of a veggie-heavy dinner alongside roasted potatoes or a fresh tomato salad.
Leftovers and Storage
Store leftover squash in an airtight container in the fridge for up to 3 days.
Reheat it in a skillet over medium heat for a few minutes to bring back some of that crispiness. The microwave works too, but you’ll lose the texture.
I don’t recommend freezing this dish. Squash has a high water content, so it turns mushy once thawed.
FAQ
Can I eat the skin on patty pan squash?
Yes, the skin is thin and completely edible. No need to peel it.
Why is my squash turning out watery?
This usually happens with larger, older squash or if the pan wasn’t hot enough before adding the squash. Stick with small, firm squash and make sure your oil is shimmering before you start.
Can I grill patty pan squash instead?
Definitely. Slice them a bit thicker, toss with the same seasoning, and grill for about 3 minutes per side.
Is patty pan squash the same as summer squash?
Patty pan is actually a type of summer squash, just shaped differently. It has a similar flavor to zucchini and yellow squash.
How do I know when patty pan squash is ripe?
Look for squash that are small, firm, and have smooth, unblemished skin. If it feels soft or the skin looks wrinkled, it’s past its prime.
Wrapping Up
Patty pan squash doesn’t get nearly enough attention, and honestly, that’s kind of a shame.
It’s cheap, it’s quick, and it turns any weeknight dinner into something that actually feels a little special.
Give this recipe a try this week and let me know how it turns out in the comments below.
And if you run into any questions along the way, drop them below too. I read every comment and I’m always happy to help troubleshoot.
