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Vegetarian Stuffed Patty Pan SquashThis is a perfect and perfectly delicious vegetarian entrée.  Of course, you can stuff zucchini, but if you can get your hands on some patty pan squash, grab ’em up.  They’re just so much more fun.  These reheat well, so they can be prepared when you have time and then you can simply reheat for a nice mid-week meal.  Patty Pan SquashPatty pan squash are just too fun.  You can sauté them, but why would you?  They are perfect to stuff.  Most recipes seem to suggest that you boil the whole squash, but I nuke them and it works well.  Plus, I find they don’t overcook as easily.  Make certain you poke them with a knife, or there won’t be anything to stuff.  They will probably explode!!

Vegetarian Stuffed Patty Pan SquashPoke a thin-bladed knife in about 6-8 holes in the top of each squash.  Place them in a glass pie plate, pour 1/4-inch water in the bottom, and cover with plastic wrap.  Place in the microwave; cook for 5 minutes on HIGH.  Carefully remove the plastic wrap; turn the squash and re-cover with plastic wrap.  Return to the microwave; cook on HIGH for 3 minutes.  Vegetarian Stuffed Patty Pan SquashRemove from the microwave, let set until the squash are cool enough to handle.  Vegetarian Stuffed Patty Pan SquashCarefully cut off the top.  Using a spoon, remove the seeds as they’re a bit on the coarse side; discard.  Carefully remove the pulp, leaving behind about 1/4-inch of pulp.  Turn the squash upside-down and drain on paper toweling.  Place the diced squash pulp into a bowl; add the sun-dried tomatoes.  Set aside.  There will be quite a bit of water that comes out of the squash.

Stuffing for Vegetarian Stuffed Patty Pan SquashPlace the oil in a skillet.  Sauté the onion, mushrooms and garlic until they just begin to soften, about 3-4 minutes.  Stuffing for Vegetarian Stuffed Patty Pan SquashAdd the squash pulp (with the sun-dried tomatoes).  Cook until the mixture is almost dry, 3-6 minutes.  Remove from the heat.  Vegetarian Stuffed Patty Pan SquashAdd the minced cauliflower, carrot, and salt and pepper; stir until combined.  Set aside until the mixture cools slightly.  Filling for Vegetarian Stuffed Patty Pan SquashStir in the cheese and basil.  I used a mixture of mozzarella, provolone, Asiago, Romano and parmesan cheeses.  But, you can use sharp cheddar and bleu cheese, with some smoked gouda tossed in.  You may use different herbs—rosemary, thyme and oregano to change up the flavor profile.Vegetarian Stuffed Patty Pan SquashUsing a tablespoon, fill each squash cavity with some of the mixture, mounding it slightly.  Vegetarian Stuffed Patty Pan SquashAs you fill the squash, place them in an oven-proof dish (I use a skillet), then place the top on each one.  Drizzle with olive oil.  Bake at 425°F, for about 20-25 minutes, or until the mixture is piping hot and bubbly and the cheese is melted.  Let stand about 10 minutes before serving.  Vegetarian Stuffed Patty Pan SquashFor a nice vegetarian entrée, serve on a bed of marinara, with some really good bread.

Vegetarian Stuffed Patty-Pan Squash

  • Servings: 4
  • Difficulty: Moderately
  • Print

  • 4 (3-inch) patty-pan squash
  • 1/4 cup smoked minced sun-dried tomatoes
  • 3/4-1 cup pulp, chopped
  • 1/2 cup finely diced onion
  • 2 tablespoons olive oil
  • 6 mushrooms, diced
  • 2 cloves garlic, finely minced or grated
  • 1/2 cup finely minced cauliflower (either frozen or fresh work well)
  • 1/2 carrot, finely grated
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons finely minced fresh basil
  • 3-4 tablespoons coarsely chopped toasted walnuts or pine nuts
  • 1 1/2 cup shredded cheese (see NOTE)
  • 3/4 cup marinara sauce (optional, but very good)

Using a thin-bladed paring knife, poke about 6 holes in each squash.  Place them in a glass pie plate, pour 1/4-inch water in the bottom, and cover with plastic wrap.  Place in the microwave; cook for 5 minutes on HIGH.  Carefully remove the plastic wrap; turn the squash and re-cover with plastic wrap.  Return to the microwave; cook on HIGH for 3 minutes.  Remove from the microwave, let set until the squash are cool enough to handle.  Carefully cut off the top.  Using a spoon, remove the seeds; discard.  Carefully remove the pulp, leaving behind about 1/4-inch of pulp.  Turn upside-down on paper towels to drain.  Place the diced squash pulp into a bowl; add the sun-dried tomatoes.  Set aside.  There will be quite a bit of water that comes out of the squash.

Place the oil in a skillet.  Sauté the onion, mushrooms and garlic until the just begin to soften, about 3-4 minutes.  Add the squash pulp (with the sun-dried tomatoes).  Cook until the mixture is almost dry, 3-6 minutes.  Remove from the heat.  Add the minced cauliflower, carrot, and salt and pepper; stir until combined.  Set aside until the mixture cools slightly.  Stir in the cheese and basil.  Using a tablespoon, fill each squash cavity with some of the mixture, mounding it slightly.  As you fill the squash, place them in an oven-proof dish (I use a skillet).  Drizzle with olive oil.  Bake at 425°F, for about 20 minutes, or until the mixture is piping hot and bubbly and the cheese is melted.  Let stand about 10 minutes before serving.  Excellent served on a bed of marinara, with some really good bread.

NOTE:  I used a mixture of mozzarella, provolone, Asiago, Romano and parmesan cheeses.  But, you can use sharp cheddar and bleu cheese, with some smoked gouda.  You may use different herbs—rosemary, thyme and oregano are nice additions.

Vegetarian Stuffed Patty-Pan Squash Recipe©Marcia Lahens 2018.  All rights reserved.