stuffed patty pan recipe

Written ByJenny Smyth Posted on
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The Best stuffed patty pan recipe

I’m so excited to share with you my favorite stuffed patty pan recipe, a dish that has been a staple in our household for years. It all started when I was a young mother, trying to come up with creative ways to get my kids to eat their vegetables. I stumbled upon this recipe while browsing through an old cookbook, and I was immediately drawn to its simplicity and flavor.

The combination of the tender patty pan squash, the savory filling, and the aroma of herbs and spices is just heavenly. My kids loved it from the first bite, and it quickly became a regular at our dinner table. As they grew older, they even started helping me in the kitchen, learning the art of stuffing and baking these delicious little treats.

Now, whenever we have family gatherings or special occasions, this recipe is always at the top of the list. It’s easy to make ahead of time, perfect for busy households, and can be easily adapted to suit any dietary needs or preferences. My family loves it so much that we’ve even started experimenting with different fillings and seasonings to keep things interesting.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite in your household too. The best part? It’s ridiculously easy to make and requires minimal ingredients – just a few pantry staples and some fresh herbs from your garden will do the trick.

So go ahead, give it a try, and let me know what you think!

Stuffed Patty Pan Squash

4.9 from 1637 votes

Tender patty pan squash are hollowed out and filled with a savory mixture of quinoa, vegetables, and cheese. This dish makes a satisfying vegetarian main or a hearty side.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Squash

8 medium patty pan squash (about 2 inches wide)
1 tablespoon olive oil
Salt and black pepper to taste

For the Filling

1 cup cooked quinoa
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped zucchini
1/4 cup finely chopped red onion
2 cloves garlic, minced
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
Salt and black pepper to taste

👨‍🍳Directions

1Preheat the oven to 375°F.
2Slice the top off each patty pan squash (about 1/4 inch from the stem) and set the tops aside.
3Use a small knife or melon baller to scoop out the flesh from each squash, leaving a 1/4-inch thick shell; discard the scooped flesh or save for another use.
4Heat the olive oil in a small skillet over medium heat.
5Add the red bell pepper, zucchini, red onion, and garlic and cook, stirring often, until softened, about 5 minutes.
6Remove from heat and let cool slightly.
7In a mixing bowl, combine the cooked quinoa, sautéed vegetables, mozzarella, Parmesan, parsley, oregano, salt, and pepper.
8Stir until evenly mixed.
9Spoon the filling into each squash cavity, mounding slightly, and place the filled squash in a baking dish.
10Cover the dish with aluminum foil and bake for 20 minutes.
11Remove the foil, place the reserved squash tops alongside the filled squash, and continue baking until the squash are tender when pierced with a fork and the filling is golden, about 10 minutes more.
Serve warm.

🔧Equipment

Small knife or melon baller
Baking dish (9×13 inch)
Mixing bowl
Small skillet
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 450mg🌾Total Carbs: 32g🥦Dietary Fiber: 6g🍬Sugars: 6g🥩Protein: 14g

📝Notes

For a vegan version, omit the cheeses and add 2 tablespoons of nutritional yeast and 1/4 cup of breadcrumbs. You can also substitute the quinoa with cooked rice or couscous.

Watch Video Of How Stuffed Patty Pan Squash Works

This stuffed patty pan recipe is truly a winner for any occasion – whether you’re hosting a dinner party or just need something easy for weeknight meals. The best part?

It’s incredibly versatile and can be adapted to suit any dietary needs or preferences. My family loves it so much that we’ve even started experimenting with different fillings and seasonings to keep things interesting.

And don’t worry about leftovers – these babies freeze beautifully! Simply thaw at room temperature before reheating in the oven or microwave.

❓ Frequently Asked Questions About Stuffed Patty Pan Squash

Q: What type of squash is best for this recipe?

Patty pan squash is a type of summer squash that is perfect for this recipe. It has a sweet, slightly nutty flavor and a tender texture that pairs well with the savory filling.

Q: Can I use other types of squash instead?

Yes, you can use other types of summer squash such as zucchini or yellow crookneck. However, keep in mind that they may have slightly different flavors and textures.

Q: Do I need to peel the squash before using it?

No, you don’t need to peel the squash before using it. In fact, leaving the skin on will help retain more nutrients and add texture to the dish.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the filling and stuffing the squash up to 24 hours in advance. Simply refrigerate until ready to bake.

Q: Can I use different types of cheese in this recipe?

Yes, you can use different types of cheese in this recipe such as cheddar or mozzarella. However, keep in mind that they may have slightly different melting properties.

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