Best 3 Patty Pan Soothing In Style Recipes
**Pattypan Squash: A Culinary Delight Explored Through a Trio of Enticing Recipes**
Pattypan squash, a unique and visually striking vegetable, takes center stage in this culinary exploration. Discover the versatility of this summer squash through three distinct recipes that showcase its delicate flavor and delightful texture. From a refreshing Pan-Fried Pattypan Squash with Garlic and Herbs, to a flavorful Pattypan Squash and Zucchini Gratin, and a tantalizing Pattypan Squash and Corn Chowder, these recipes offer a range of options to suit diverse tastes and preferences. Embark on a culinary journey that celebrates the pattypan squash, transforming it from an ordinary ingredient into an extraordinary dish.
PATTYPAN SAUTE
Summer flavors like tomato and sweet red pepper complements sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 343mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
PATTY PAN - SOOTHING IN STYLE
Steps:
- In skillet, fry bacon until crisp, remove bacon and drain on towel. In skillet you should have 1 1/2 tablespoons of fat, (if not add olive oil to make 1 1/2 tablespoons) Add onion and cook until transparent. Add Patty Pan, salt and pepper, cook for 5 minutes, add garlic and cover, cook for another 5 minutes. To Serve, Dish the mixture into a bowl and sprinkle the crumbled bacon on top, serve hot.
GRILLED OR ROASTED PATTYPAN "STEAKS" WITH ITALIAN SALSA VERDE
Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent sauce. Grill or roast the "steaks" and serve them with this gorgeous green sauce. You'll need only half the amount of salsa verde that this recipe yields, but it keeps very well in the refrigerator and it's great to have on hand.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste. If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. Add the parsley. If using a mortar and pestle, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving.
- Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.
- Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm.
- Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 600 milligrams, Sugar 6 grams
Tips:
- Choose the right patty pan squash. Look for patty pan squash that is small and firm, with smooth, unblemished skin. Avoid squash that is bruised or has soft spots.
- Prepare the patty pan squash properly. Wash the patty pan squash thoroughly before slicing or cooking. If you are using baby patty pan squash, you can leave the skin on. If you are using larger patty pan squash, you may want to peel the skin before cooking.
- Cook the patty pan squash properly. Patty pan squash can be cooked in a variety of ways, including sautéing, roasting, grilling, and steaming. Be careful not to overcook the squash, as it can become mushy.
- Season the patty pan squash to taste. Patty pan squash has a mild flavor, so it can be seasoned with a variety of herbs and spices. Some popular seasonings include salt, pepper, garlic, onion, and thyme.
- Serve the patty pan squash immediately. Patty pan squash is best served hot or warm. It can be served as a side dish or main course.
Conclusion:
Patty pan squash is a delicious and versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it is also low in calories. With its mild flavor and delicate texture, patty pan squash is a great choice for summer meals.
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