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.
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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?
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Special Tools to Use:
Time Required:
Bake in a 400°F (200°C) preheated oven.
Stuffed Pattypan Recipe Steps at a Glance
This stuffed pattypan squash recipe can be broken down into the following steps:
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
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
Tips and Wisdom from Cafe Osharak
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
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions. I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
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
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.
