Pattypan Squash

Patty pans are small, disk-shaped zucchini with wavy edges that look like tiny flying saucers. They belong to the gourd family and hold a special place in the kitchen thanks to their delicate flavor and versatility. Patty pans usually do not exceed 10 centimeters in diameter, which makes them convenient for cooking whole or portioning.

Taste and texture

Pattypan squash flesh is tender and slightly sweet, with a subtle nutty undertone. The taste is milder than regular zucchini, without any bitterness. The texture becomes creamy with proper heat treatment, although young fruits can be eaten raw in salads. The skin is thin, so it doesn't need to be peeled before cooking.

How to cook and use

Patty pans are good in any form of cooking. They can be fried in a pan in slices or whole, baked in the oven with filling, cooked in soups, marinated, stewed with tomatoes and garlic. Thanks to their compact size, small fruits are perfect for stuffing — they are cleaned and filled with meat, rice, or vegetables. When fried, patty pans absorb oil, so they are excellent in stews and vegetable side dishes.

• Frying in olive oil with garlic and herbs — the quickest method
• Baking whole with a filling of ground meat and cheese
• Marinating in slices for appetizers and canning
• Adding to vegetable soups and stews
• Stewing in tomato sauce with onions and spices

Selection and Storage

Choose medium-sized fruits with smooth, undamaged skin without soft spots. Young pattypan squashes are more tender and flavorful. The skin should be light, green, or white — depending on the variety. Press gently with your finger: a good pattypan squash should be firm, not soft.

Store patissons in a cool place — in the vegetable compartment of the refrigerator they will keep for two to three weeks. At room temperature, they spoil quickly. If you bought a lot, use them within a week while they are at their freshest and most tender. Young fruits can be frozen sliced into wedges in a container.

Pairings and complements

Patisson squashes work wonderfully with tomatoes, onions, garlic, and fresh herbs. They pair well with olive oil, butter, and cream. They combine nicely with spices: black pepper, paprika, basil, and oregano enhance their delicate flavor. Meat, cheese, and eggs are classic accompaniments to patisson squashes in hot dishes.