Close up shot of stuffed pattypan zucchini.

Stuffed Patisson – Pattypan Squash

Small hemisphere-shaped squash lined with serrations, these little pattypan zucchini cups, filled with oozy cheese and topped with cherry tomatoes, make a perfect summer dinner idea. They are attractive enough to serve individually or family-style, adding a touch of elegance to any meal.

Stuffed pattypan zucchini.

Chronicles of Pattypan squash

Pattypan is a summer squash which ranges in color from white to bright yellow or green. Similar to zucchini but slightly sweeter, pattypan squash tastes best when it’s young and small.

Also known as patisson squash, pattypan squash was one of the first varieties cultivated in Europe after being imported from America. Sometimes referred to as the Spanish artichoke, it has a firm, slightly sweet pulp that makes it unique.

Rich in water and highly digestible, pattypan squash is also low in calories. It’s packed with minerals, especially potassium, which is essential for the proper development of nerve and muscle cells.

This small, hemisphere-shaped squash is lined with serrations, earning it nicknames like “priest’s cap” or “voter’s cap.” It has whitish, green, or yellow skin. When selecting pattypan squash, look for a smooth surface free of brown spots. Although it can grow up to 25 cm in diameter, it’s best when smaller (approximately 8-10 cm) because the flesh is more tender.

What’s unique about this Recipe?

Stuffed pattypan squash.
  • Light and Healthy: Squash is incredibly low in calories while being rich in vitamins and minerals, making it a nutritious choice.
  • Make ahead and bake when needed: Assemble the dish in advance and keep it in the fridge, then bake just before dinner.
  • Customizable: The squash cups are perfect vessels for your favorite cheese blend and can easily be made vegan. You can use the Mediterranean stuffed shell cheese mixture.
  • Colorful and Presentable: Pattypan squash comes in various colors, adding a playful and vibrant touch to your table.

Grocery and Pantry List

Pattypan squash.
  • Pattypan squash: Also known as patisson. Use medium to small, tender pattypan squash, which come in a variety of colors and shapes. If pattypan squash is unavailable, small zucchini can be used as a substitute.
  • Ricotta Cheese: I prefer using whole milk ricotta for the best results. Homemade ricotta cheese is also an excellent option. If the ricotta is watery, let it sit in a strainer to drain excess moisture.
  • Mozzarella Cheese: I recommend using low-moisture mozzarella over fresh. Low-moisture mozzarella has less water content, which helps prevent the filling from releasing too much liquid.
  • Spinach: You can use fresh or frozen spinach. For fresh spinach, a quick 30-second wilt is sufficient. Drain and gently squeeze out excess liquid. If you’re using frozen spinach, let it thaw a bit and then use a towel to squeeze out moisture
  • Tomato Sauce: You can refer to the quick sugo di pomodoro recipe for a speedy tomato sauce option.
  • Spices and seasoning: The amount of salt will depend on your preferences and dietary restrictions. I like to use pink Himalayan salt.
  • Oil: Using olive oil is always the best option.

Special Tools to Use:

  • Baking dishes
  • Frying pan and mixing bowls
  • Cutting board, knife, spoons

Time Required:

Bake in a 400°F (200°C) preheated oven.

  • 15 minutes: To fry zucchini
  • 5 minutes: To making filling
  • 15-17 minutes: To stuff the pattypan
  • 20-30 minutes: To baking

Stuffed Pattypan Recipe Steps at a Glance

This stuffed pattypan squash recipe can be broken down into the following steps:

  • Frying pattypan zucchini
  • Making filling
  • Stuffing the pattypan squash
  • Baking the stuffed squash

Step-by-step: How to Make Stuffed Pattypan

Step 1: Frying pattypan zucchini

Wash and scrub the pattypan squash under running water. Trim the stem and cut the squash in half. Score the flesh with a paring knife, season with salt, and set it aside to release the moisture.

Add oil to the frying pan and pat the squash dry. Place the squash cut-side down and fry for a few minutes until browned. Carefully turn them over and fry the other side until browned as well.

Using a spoon, scoop out some of the pulp from the center, creating a hollow middle. Be sure to leave the pulp on the sides intact. Set the pulp aside and use it for the filling.

Step 2: Making the Filling

Cheese filling.

Briefly blanch the spinach in boiling water for 30 seconds, then remove with a slotted spoon or drain in a colander. Let it cool down, then squeeze it in a towel to remove excess moisture before chopping it into small pieces.

Chop the pulp removed from the squash and add it to the filling.

In a bowl, combine ricotta, shredded mozzarella, chopped spinach, and squash pulp.

Season the mixture with salt, pepper, oregano or thyme, and finely chopped parsley. Mix everything together until well combined.

Step 3: Stuffing the zucchini

Take hollow pattypan squash cups and stuff with a tablespoonful of the cheese filling.

Step 4: Baking giant stuffed squash

Oil the baking dish and spoon tomato sauce on the bottom. The amount of sauce depends on whether you prefer a lot of red sauce or just enough to coat the bottom. Nestle the stuffed zucchini and squash in the sauce, top with shredded cheese and sliced cherry tomatoes.

Bake in a 400°F (200°C) oven until the cheese has melted and the tomato sauce is bubbly, about 20-30 minutes.

Best Way to Serve Stuffed Pattypan Squash

Stuffed pattypan and zucchini in a baking dish.
  • Serve it in individual baking dishes
  • Serve as family style in a big casserole baking dish
  • Serve with leafy salad
  • Serve with extra tomato or creamy sauce
  • Serve with fresh grated cheese

Tips and Wisdom from Cafe Osharak

  • Frying the squash is an important step. It caramelizes the squash and brings out the natural sweetness of the fruit. Baking is also an option. You can use less oil if you decide to bake the pattypan squash.
  • Scoring the cut surface of the squash is optional step but it ensures that the squash releases the moisture and also cooks through.
  • Cheese filling is very customizable. You can use any cheese or vegetable blend you like. Make sure that the filling is not too watery.
  • For this recipe, use slightly less sauce because during baking the squash might release more liquid. And squash doesn’t absorb tomato sauce the way pasta does.
  • Cover the baking dish with foil and cook covered for 10-15 minutes. This will ensure the squash softens more and the flavors from the sauce and the cheesy filling infuse the dish.

Frequently Asked Questions

Can you freeze stuffed zucchini?

Stuffed squash is an excellent candidate for making ahead. All the ingredients hold up well to freezing. For optimal results, freeze them with a sauce, dividing them into individual portions in freezer-to-oven-friendly containers.
When you’re ready to enjoy them, cover and bake in a 375°F (185°C) oven for 30-40 minutes. Ensure the center of the filling is heated through. If you prefer, you can use an instant-read thermometer, aiming for an internal temperature of around 160°F (75°C).

Do you eat the skin of patty pan squash?

Pattypan squash has softer skin and there is no need to peel the skin.

Can you make stuffed pattypan ahead?

You can assemble the dish up to the point of baking us to 3-4 days in advance. Refrigerate until ready to bake. You may need to add extra baking time. In addition all the individual components such as frying the pattypan squash, making the sauce, and mixing the filling can be made ahead of time.

More Recipes To Try From Cafe Osharak

Stuffed Pattypan Squash

Print Recipe
Save
Close up shot of stuffed pattypan zucchini.
Prep Time:30 minutes
Cook Time:30 minutes
Course
Main Course
Cuisine
Italian
|
Mediterranean

Ingredients

  • 8-12 pattypan squash
  • 4 tablespoon Oil
  • 200 g Ricotta
  • 200 g mozzarella
  • 100 g spinach
  • 1 tablespoon Parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups Tomato sauce
  • Parmesan cheese
  • 2-3 Oregano leaves

Instructions

Prepare the Squash

  • Wash and scrub the pattypan squash under running water.
  • Trim the stems and cut the squash in half.
  • Score the flesh with a paring knife, season with salt, and set aside to release moisture.
  • Pat the squash dry.
  • Heat oil in a frying pan.
  • Place the squash cut-side down and fry for a few minutes until browned.
  • Carefully turn them over and fry the other side until browned.
  • Using a spoon, scoop out some of the pulp from the center, creating a hollow middle.
  • Leave the pulp on the sides intact.
  • Set the pulp aside for the filling.

Making the Filling

  • Briefly blanch the spinach in boiling water for 30 seconds.
  • Remove with a slotted spoon or drain in a colander.
  • Let it cool, then squeeze in a towel to remove excess moisture.
  • Chop into small pieces.
  • Chop the reserved squash pulp.
  • In a bowl, combine the ricotta, shredded mozzarella, chopped spinach, and squash pulp.
  • Season with salt, pepper, oregano or thyme, and finely chopped parsley.
  • Mix everything together until well combined.

Stuffing the Squash

  • Take the hollowed pattypan squash cups and stuff each with a tablespoonful of the cheese filling.

Baking Stuffed Pattypan Squash

  • Oil the baking dish and spoon tomato sauce on the bottom.
  • Adjust the amount of sauce to your preference.
  • Nestle the stuffed squash in the sauce.
  • Top with shredded cheese and sliced cherry tomatoes.
  • Preheat the oven to 400°F (200°C).
  • Bake until the cheese has melted and the tomato sauce is bubbly, about 20-30 minutes.

Nutrition

Calories: 457kcal | Carbohydrates: 25g | Protein: 23g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 1.666mg | Potassium: 1.205mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3.884IU | Vitamin C: 77mg | Calcium: 259mg | Iron: 4mg
Servings: 4
Calories: 457kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

Stuffed Pattypan Squash

Print Recipe
Save
Close up shot of stuffed pattypan zucchini.
Prep Time:30 minutes
Cook Time:30 minutes
Course
Main Course
Cuisine
Italian
|
Mediterranean

Ingredients

  • 8-12 pattypan squash
  • 4 tablespoon Oil
  • 200 g Ricotta
  • 200 g mozzarella
  • 100 g spinach
  • 1 tablespoon Parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups Tomato sauce
  • Parmesan cheese
  • 2-3 Oregano leaves

Instructions

Prepare the Squash

  • Wash and scrub the pattypan squash under running water.
  • Trim the stems and cut the squash in half.
  • Score the flesh with a paring knife, season with salt, and set aside to release moisture.
  • Pat the squash dry.
  • Heat oil in a frying pan.
  • Place the squash cut-side down and fry for a few minutes until browned.
  • Carefully turn them over and fry the other side until browned.
  • Using a spoon, scoop out some of the pulp from the center, creating a hollow middle.
  • Leave the pulp on the sides intact.
  • Set the pulp aside for the filling.

Making the Filling

  • Briefly blanch the spinach in boiling water for 30 seconds.
  • Remove with a slotted spoon or drain in a colander.
  • Let it cool, then squeeze in a towel to remove excess moisture.
  • Chop into small pieces.
  • Chop the reserved squash pulp.
  • In a bowl, combine the ricotta, shredded mozzarella, chopped spinach, and squash pulp.
  • Season with salt, pepper, oregano or thyme, and finely chopped parsley.
  • Mix everything together until well combined.

Stuffing the Squash

  • Take the hollowed pattypan squash cups and stuff each with a tablespoonful of the cheese filling.

Baking Stuffed Pattypan Squash

  • Oil the baking dish and spoon tomato sauce on the bottom.
  • Adjust the amount of sauce to your preference.
  • Nestle the stuffed squash in the sauce.
  • Top with shredded cheese and sliced cherry tomatoes.
  • Preheat the oven to 400°F (200°C).
  • Bake until the cheese has melted and the tomato sauce is bubbly, about 20-30 minutes.

Nutrition

Calories: 457kcal | Carbohydrates: 25g | Protein: 23g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 1.666mg | Potassium: 1.205mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3.884IU | Vitamin C: 77mg | Calcium: 259mg | Iron: 4mg
Servings: 4
Calories: 457kcal
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

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