With their scalloped edges and flying-saucer shape, patty pan squash may look unusual, but they are one of the easiest summer vegetables to cook. Their tender flesh has a mild flavor similar to zucchini and yellow summer squash, which means they can be grilled, roasted, sautéed, stuffed, tossed with pasta, or tucked into tacos without requiring complicated preparation.

Young patty pan squash are especially good because their skins are tender and their seeds are still small. There is usually no reason to peel them. Simply wash, trim, slice, and cook.

These five easy patty pan squash recipes give you five very different ways to use them: lemon-herb grilled squash with feta, sesame-ginger roasted squash bowls, garlic-basil patty pan pasta, quinoa-and-herb stuffed squash, and smoky grilled squash tacos.

If your garden or farmers’ market has suddenly left you with a pile of these little scalloped vegetables, this is a very good problem to have.

🌱 What Is Patty Pan Squash?

Patty pan, sometimes called scallop squash, is a type of summer squash with a flattened round shape and distinctive scalloped edges.

It may be white, pale green, dark green, yellow, or striped depending on the variety.

Despite its unusual appearance, it cooks much like zucchini.

The flavor is mild and slightly sweet, which allows it to work with Mediterranean herbs, garlic, sesame, chiles, cheese, tomatoes, and plenty of other ingredients.

Illinois Extension classifies patty pan among summer squashes and notes that it is best harvested young and tender, generally when the fruit is about 3 to 4 inches in diameter.

🥒 Does Patty Pan Squash Need to Be Peeled?

Usually, no.

Young patty pan squash has thin, tender skin that is perfectly edible.

Illinois Extension recommends leaving the peel on summer squash, and keeping the skin also helps the pieces retain their shape during grilling and roasting.

If you have an unusually large, overgrown squash with a tough rind and fully developed seeds, the texture will be less appealing.

Large but still usable squash can be hollowed out for stuffing, while very hard, mature specimens are better avoided.

🚿 Wash Before Cutting

Wash the squash under cool running water just before using it.

Pat it dry and trim away the stem and blossom ends if necessary.

There is no need to soak summer squash.

Because the skin is delicate, handle young patty pans gently so they do not become bruised or scratched.

From there, your cutting method depends on the recipe.

Small squash can be quartered or halved, medium ones can be sliced into rounds or wedges, and larger tender squash make excellent edible bowls for stuffing.

1. 🍋 Grilled Lemon-Herb Patty Pan Squash with Feta

Grilling is one of the simplest ways to show off patty pan squash. The hot grates give the surface smoky caramelized marks while the center remains tender, and a mixture of lemon, oregano, thyme, and feta keeps the flavor bright and summery.

Rather than calling thick rounds “steaks,” I would simply let the vegetable be what it is: beautifully grilled summer squash.

Prep time: 10 minutes
Cook time: 8–10 minutes
Servings: 4

Ingredients

• 1 1/2 pounds patty pan squash
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

🔪 Slice the Squash

Cut medium or large patty pan squash horizontally into rounds about 1/2 inch thick.

If you have very small squash, simply halve them.

Keep the pieces thick enough that they will not fall apart or slip easily through the grill grates.

Pat the cut surfaces dry.

Removing excess surface moisture helps the squash brown rather than steam.

🍋 Make the Lemon-Herb Oil

In a large bowl, combine the olive oil, lemon zest, oregano, thyme, salt, and black pepper.

Add the squash and toss gently until every piece is lightly coated.

I prefer saving the actual lemon juice until after grilling.

Acid can make delicate vegetables softer as they sit, while finishing with lemon gives the grilled squash a fresher flavor.

🔥 Heat the Grill

Preheat a grill to medium-high heat.

Clean the grates and oil them if needed to prevent sticking.

Arrange the squash in a single layer.

Grill for about 3 to 4 minutes per side, depending on thickness.

You want visible grill marks and tender flesh without cooking the squash until it becomes limp.

🧀 Finish with Feta

Transfer the grilled squash to a platter.

Drizzle with fresh lemon juice and scatter feta and parsley over the top.

Serve with additional lemon wedges.

The salty feta provides an excellent contrast to the mild squash, while lemon keeps the dish from feeling heavy.

🌿 Easy Variations

Fresh basil can replace parsley.

Mint also works particularly well with feta and lemon.

For a little heat, add Aleppo pepper or crushed red pepper flakes after grilling.

If you do not eat dairy, omit the feta and add toasted pine nuts or chopped pistachios for richness and texture.

2. 🥢 Sesame-Ginger Roasted Patty Pan Squash Rice Bowls

Patty pan squash also handles roasting beautifully. In this version, quartered squash is coated lightly in soy sauce, ginger, garlic, honey, and sesame before being roasted until browned around the edges.

Served over rice with cucumber, green onion, and sesame seeds, it becomes a simple vegetable-centered lunch or dinner rather than just another side dish.

Prep time: 15 minutes
Cook time: 20–25 minutes
Servings: 4

Ingredients

• 1 1/2 pounds small patty pan squash, quartered
• 1 tablespoon neutral cooking oil
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons honey or maple syrup
• 2 teaspoons rice vinegar
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• 1 teaspoon toasted sesame oil
• 2 teaspoons sesame seeds
• 3 green onions, thinly sliced
• 2 cups cooked rice
• 1 small cucumber, thinly sliced
• Chili crisp or sriracha, optional

🔥 Preheat the Oven

Preheat the oven to 425°F.

Use a large rimmed baking sheet.

Roasted vegetables brown best when they have space, so use two pans if necessary rather than piling the squash together.

Crowded squash releases moisture and steams.

🥣 Make the Sesame-Ginger Mixture

Combine the neutral oil, soy sauce, honey, rice vinegar, ginger, and garlic.

Reserve the toasted sesame oil for later.

Toasted sesame oil has an intense flavor and is best treated primarily as a seasoning rather than using large quantities as the main high-heat roasting oil.

🥒 Coat the Squash

Add the quartered squash to the sauce and toss until lightly coated.

Transfer it to the baking sheet, arranging the pieces in a single layer with cut surfaces touching the pan when possible.

Do not pour a large puddle of leftover marinade over the pan.

Too much liquid works against browning.

🔥 Roast Until Golden

Roast for about 10 minutes.

Turn the squash and continue roasting for another 8 to 12 minutes, until tender and browned in places.

The exact time depends on the size of the quarters.

Remove from the oven and drizzle with the toasted sesame oil.

🍚 Build the Bowls

Divide hot rice among four bowls.

Add the roasted squash and sliced cucumber.

Scatter green onions and toasted sesame seeds over the top.

For heat, add chili crisp, sriracha, or sliced fresh chile.

The result works well on its own, but tofu, edamame, chicken, shrimp, or a fried egg can make the bowl more substantial.

🥦 Add More Vegetables

Broccoli, bell peppers, mushrooms, or snap peas can be roasted alongside the squash.

Just remember that different vegetables cook at different rates.

Mushrooms can go in at the beginning, while delicate snap peas are better added toward the end.

3. 🍝 Garlic-Basil Patty Pan Squash Pasta

Garlic, basil, Parmesan, olive oil, and summer squash are a combination that barely needs a recipe.

Here, thin slices of patty pan squash are browned in a skillet and tossed with pasta, Parmesan, basil, red pepper, lemon, and starchy pasta water.

It is simple enough for a weeknight and particularly useful when your garden is producing more squash than you know what to do with.

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

Ingredients

• 12 ounces spaghetti, linguine, or short pasta
• 1 1/2 pounds patty pan squash, thinly sliced
• 3 tablespoons extra-virgin olive oil, divided
• 3 cloves garlic, thinly sliced or minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 1/3 cup torn fresh basil
• 1 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper
• 1 cup reserved pasta cooking water

🍝 Cook the Pasta

Bring a large pot of salted water to a boil.

Add the pasta and cook until just al dente according to the package directions.

Before draining, reserve about 1 cup of the starchy cooking water.

Drain the pasta without rinsing.

That surface starch helps the light Parmesan sauce cling to the noodles.

🥒 Brown the Squash

While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Arrange the squash in a relatively uncrowded layer.

Cook for about 3 to 4 minutes without constantly stirring so the first side has time to brown.

Turn and continue cooking until the pieces are tender but not collapsing.

If your skillet is small, brown the squash in two batches.

🧄 Add Garlic and Chile

Reduce the heat to medium.

Add the remaining tablespoon olive oil if needed, followed by the garlic and red pepper flakes.

Cook for about 30 seconds, just until fragrant.

Garlic burns easily, particularly after a skillet has been used for high-heat browning, so keep it moving.

🍝 Toss Everything Together

Add the drained pasta and about 1/4 cup reserved pasta water.

Toss.

Add the Parmesan, lemon zest, lemon juice, and most of the basil.

Continue tossing over low heat, adding more pasta water as needed until the cheese and oil form a light glossy coating.

The goal is not a heavy cream sauce.

The pasta water, Parmesan, and olive oil should simply cling to the noodles and squash.

🌿 Finish with Basil

Taste and season with salt and black pepper.

Divide among bowls and finish with more basil and Parmesan.

Toasted pine nuts or walnuts are excellent additions if you want more texture.

For protein, add white beans, grilled chicken, or shrimp.

4. 🌿 Quinoa and Goat Cheese Stuffed Patty Pan Squash

Larger patty pan squash are particularly well suited to stuffing.

Their wide, shallow shape creates a natural edible bowl, and the scooped flesh can be chopped and added right back into the filling rather than wasted.

This version uses quinoa, onion, garlic, herbs, tomatoes, and goat cheese for a vegetarian main dish that feels much more substantial than simply roasting the squash.

Prep time: 25 minutes
Bake time: 35–45 minutes
Servings: 4–6

Ingredients

• 6 medium-large patty pan squash
• 2 tablespoons olive oil, divided
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, finely chopped
• 1/3 cup crumbled goat cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh mint, optional
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/4 cup vegetable broth or water

🔥 Preheat the Oven

Preheat the oven to 375°F.

Lightly oil a baking dish large enough to hold the squash upright.

Choose squash that are large enough to hollow out but still have tender skin.

Illinois Extension specifically notes that slightly larger patty pan squash can be salvaged and used for stuffing, making this one of the best uses for squash that grew beyond the tiny baby stage.

🔪 Hollow Out the Squash

Cut a thin lid from the stem end of each squash.

Use a small spoon or melon baller to scoop out the center, leaving roughly a 1/4-inch shell.

Be careful not to pierce the bottom.

Chop the tender scooped squash flesh and set it aside.

Discard only any tough mature seeds.

🧅 Cook the Filling

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add the onion and chopped squash flesh.

Cook for about 5 minutes, until softened.

Add the garlic and cook another 30 seconds.

Remove from the heat and let the mixture cool briefly.

🌿 Combine the Stuffing

In a bowl, combine the cooked quinoa, onion-and-squash mixture, tomatoes, goat cheese, parsley, dill, optional mint, lemon juice, salt, and black pepper.

Taste and adjust the seasoning.

The filling should be flavorful on its own because the squash shell itself is mild.

🥄 Stuff the Squash

Brush the outside of the hollowed squash lightly with the remaining olive oil.

Fill each generously with quinoa mixture.

Arrange them upright in the baking dish.

Pour about 1/4 cup vegetable broth or water into the bottom of the dish.

This small amount of moisture helps the squash soften without submerging the filling.

🔥 Bake Until Tender

Cover loosely with foil and bake for about 20 minutes.

Remove the foil and continue baking another 15 to 20 minutes, until the squash is tender enough to pierce easily with a small knife.

If desired, add a little extra goat cheese during the final few minutes.

Serve warm.

🫘 Other Stuffing Ideas

Cooked lentils can replace quinoa.

Brown rice, farro, couscous, or bulgur also work.

For a heartier version, add browned Italian sausage or ground turkey.

For a Mediterranean direction, add olives and feta.

The squash is mild enough that the filling can change dramatically without requiring a different cooking method.

5. 🌮 Smoky Grilled Patty Pan Squash Tacos

Patty pan squash makes surprisingly good tacos because grilling gives it the smoky browned flavor that a mild vegetable needs.

The original version had the right basic idea, but I would turn it into a complete taco rather than leaving almost everything to unspecified “favorite toppings.”

These tacos combine smoky squash with avocado, cabbage, fresh salsa, cilantro, and lime for a bright summer dinner.

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 4

Ingredients

For the Squash

• 1 1/2 pounds patty pan squash
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt

For the Tacos

• 8 small corn tortillas
• 1 avocado, sliced
• 1 1/2 cups finely shredded cabbage
• 1/2 cup fresh salsa or pico de gallo
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Crumbled cotija or feta, optional
• Hot sauce, optional

🔪 Slice the Squash

Cut medium patty pan squash into rounds roughly 1/3 to 1/2 inch thick.

Very small squash can simply be quartered and threaded onto skewers.

Avoid paper-thin slices.

They soften quickly on the grill and can become difficult to handle.

🌶️ Season the Squash

Combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt.

Toss with the squash until evenly coated.

Let it stand only while the grill heats.

There is no need for a long marinade because summer squash absorbs flavors quickly and the spices are primarily coating the exterior.

🔥 Grill Until Lightly Charred

Preheat the grill to medium-high.

Arrange the squash directly across the grates.

Cook for about 2 to 3 minutes per side, until lightly charred and tender.

Do not cook until mushy.

The squash should still have enough structure to hold up inside a tortilla.

🌮 Warm the Tortillas

Warm the corn tortillas on the grill for roughly 20 to 30 seconds per side.

Stack them inside a clean kitchen towel so they remain warm and flexible.

If the tortillas are prone to cracking, double them when assembling the tacos.

🥑 Build the Tacos

Divide the grilled squash among the tortillas.

Add shredded cabbage, avocado, salsa, cilantro, and optional cheese.

Finish generously with fresh lime juice.

Serve hot sauce alongside.

The crisp cabbage is especially important because it provides texture against the soft grilled squash and avocado.

🫘 Make the Tacos More Filling

Add black beans or pinto beans for protein.

A spoonful of refried beans spread across the tortilla works especially well because it helps hold the grilled squash in place.

Corn and tomato salsa is another excellent summer addition.

🌮 Add Cilantro-Lime Sauce

If you want a creamier taco, drizzle with a simple sauce made from Greek yogurt or sour cream, lime juice, cilantro, and salt.

Use it sparingly.

The tacos are at their best when the smoky squash still tastes like the main ingredient rather than simply becoming something underneath a pile of sauce.

🥒 Patty Pan Squash vs. Zucchini

Patty pan and zucchini are both summer squash, and Illinois Extension notes that summer squash varieties can generally be used interchangeably in recipes.

Their shapes create different practical advantages.

Zucchini is easy to cut into long planks or noodles, while patty pan squash gives you beautiful scalloped rounds, wedges, and little vessels for stuffing.

Flavor-wise, they are similar enough that many recipes can move comfortably from one to the other.

🌱 Small Squash Are Best for Quick Cooking

For grilling, sautéing, roasting, and pasta, choose smaller tender patty pans when possible.

Illinois Extension recommends harvesting them around 3 to 4 inches across, while Utah State Extension likewise notes that scallop-type summer squash is at its best while the fruit is tender and glossy.

Young squash has delicate skin and small immature seeds.

That means less prep and better texture.

🎃 What Can You Do with Large Patty Pan Squash?

If you missed one in the garden and it became somewhat larger, do not automatically throw it away.

As long as the rind remains reasonably tender, hollow it out and use it for the stuffed-squash recipe.

You can also scoop out developed seeds and grate the remaining flesh for fritters.

Once the squash becomes hard-skinned, very seedy, and tough, however, its eating quality declines substantially.

🧊 How to Store Fresh Patty Pan Squash

Keep summer squash unwashed in the refrigerator and wash it shortly before cooking.

Illinois Extension notes that summer squash has a relatively short storage life and recommends using it quickly for best quality.

The exact lifespan varies with freshness when purchased, but this is not a vegetable designed to sit in storage for weeks like butternut or acorn squash.

If you grow your own, cooking it within a few days of harvesting gives you the best texture.

❄️ Can You Freeze Patty Pan Squash?

Yes.

Penn State Extension includes pattypan among the summer-squash varieties suitable for freezing.

For sliced squash, choose young tender vegetables, cut them into approximately 1/2-inch slices, water-blanch for 3 minutes, cool promptly in ice water, drain, and package for freezing.

Frozen summer squash becomes considerably softer after thawing.

Use it in soups, casseroles, pasta sauces, or other recipes where a perfectly crisp texture is not essential.

🧊 Don’t Expect Frozen Squash to Stay Crisp

Summer squash contains a great deal of water.

Freezing breaks down some of its cellular structure, which means previously frozen squash will be softer after thawing.

That does not make it unusable.

It simply means grilled squash and tacos are much better with fresh vegetables, while frozen squash is better suited to soups, casseroles, sauces, and mixed dishes.

🌱 Can You Eat Patty Pan Squash Raw?

Young summer squash can be eaten raw.

Thinly slice small patty pans and add them to salads, vegetable platters, or slaws.

Their flavor is mild, so acidic dressings with lemon or vinegar work particularly well.

For the five recipes here, cooking develops more flavor and gives the squash a softer texture, but raw preparation is another option when the vegetables are especially young.

🥗 Turn Leftover Grilled Squash Into Salad

Cold grilled patty pan squash is excellent in a salad the next day.

Combine it with arugula, tomatoes, feta, olives, and lemon vinaigrette.

You can also add chickpeas or leftover chicken to make the salad more substantial.

Do not discard a few stray slices just because they are no longer hot enough to serve as a side dish.

🍳 Add Leftovers to Eggs

Chopped roasted or grilled squash works well in scrambled eggs, omelets, or frittatas.

Because it is already cooked, add it near the end so it simply warms through.

Goat cheese, feta, Parmesan, basil, and chives all work well with the mild squash.

🍕 Put It on Pizza

Thin slices of grilled or sautéed patty pan squash make a good pizza topping.

Pair them with mozzarella, goat cheese, pesto, fresh tomatoes, or caramelized onions.

Because raw summer squash releases water while cooking, precooking it briefly before putting it on pizza generally produces a better crust.

🥣 Add Patty Pan Squash to Soup

Patty pan squash can be diced and added to vegetable soup, minestrone, chicken soup, or a summer vegetable chowder.

Add it relatively late in the cooking process.

Unlike carrots and potatoes, tender summer squash does not require a long simmer.

Cooking it for the entire duration of a soup can make it disintegrate.

🍲 Use It in Ratatouille-Style Vegetable Dishes

Zucchini is commonly used in ratatouille-style vegetable mixtures, and patty pan can fill exactly the same role.

Cut it into chunks and combine it with eggplant, tomato, onion, peppers, garlic, and herbs.

Its scalloped shape can make the finished dish look even more interesting than ordinary zucchini.

🧄 Keep the Seasonings Simple

Patty pan squash has a subtle flavor.

That makes it versatile, but it also means very strong ingredients can overwhelm it.

Garlic, lemon, basil, thyme, oregano, Parmesan, feta, sesame, ginger, cumin, and mild chiles all work well because they add character without completely hiding the vegetable.

The five recipes above deliberately take the squash in very different directions while keeping it recognizable.

🌞 A Summer Vegetable Worth Looking For

Patty pan squash may not receive the same attention as zucchini, but there is no reason it should be harder to cook.

Treat it like the summer squash it is.

Choose young tender specimens, leave the delicate skin intact, and cook them quickly enough that they retain some texture.

Grill thick slices and finish them with lemon and feta.

Roast quarters with sesame and ginger.

Brown thin slices and toss them into pasta.

Hollow out the larger squash and stuff them with quinoa and herbs.

Or give taco night a summer-garden twist with smoky grilled squash, avocado, cabbage, salsa, and lime.

Five recipes only begin to show what these funny-looking little flying saucers can do.

🔗 Related Articles

• Crispy Zucchini Fritters
• Zesty Sautéed Zucchini with Garlic and Herbs
• Savor the Flavors of Summer: Easy and Healthy Vegetable Recipes
• 5 Easy Summer Salad Recipes with Fresh Seasonal Ingredients
• 5 Easy Kohlrabi Recipes: Roasted, Slaw, Fritters, Soup & Gratin
• Chicken Tacos with Fresh Pico de Gallo and Zesty Cilantro-Lime Sauce

📚 Sources & Further Reading

• Illinois Extension — Summer Squash
• Illinois Extension — Preparing Summer Squash and Zucchini
• Illinois Extension — What to Do with Summer Squash
• Utah State University Extension — Harvest and Handling: Summer Squash
• Penn State Extension — Freezing Winter and Summer Squash
• Oregon State University Extension — Preserving Summer Squash