stuffed patty pan recipe

Written BySheba G Updated On
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The Best stuffed patty pan recipe

I’ve been making stuffed patty pan recipe for years, and it’s always a hit with my family. It’s a dish that originated in the Southern United States, where pattypans are a staple ingredient. The pattypans are small, round squash that are similar to zucchini but have a sweeter flavor.

When I first started making this recipe, I was surprised by how much my kids loved it. They would ask for seconds, and even thirds! The best part about this recipe is that it’s so versatile – you can make it for a weeknight dinner or for a special occasion like a holiday gathering.

It’s also very healthy, as it’s low in calories and high in fiber and vitamins. I like to use a mixture of ground beef and pork to make the filling, which adds flavor and moisture to the pattypans. The key to this recipe is to cook the pattypans until they’re tender, but not too long that they become mushy.

I also like to add some herbs and spices to give it an extra boost of flavor. My family loves when I serve this dish with a side of mashed potatoes or roasted vegetables. It’s a comforting meal that always puts a smile on their faces.

One of the things I love about this recipe is that it’s so easy to make ahead of time. You can prepare the filling and store it in the fridge for up to a day, or even freeze it for later use. This makes it perfect for busy weeknights or special occasions when you need to feed a crowd.

Another benefit of this recipe is that it’s very adaptable – you can customize the filling to your taste by adding different herbs and spices or using different types of meat.

Stuffed Patty Pan Squash

4.9 from 626 votes

Tender patty pan squash are hollowed out and filled with a savory mixture of seasoned ground meat, rice, and aromatic vegetables. Baked until golden and bubbly, these stuffed squash make a delightful and satisfying main course or side dish.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Squash

8 small patty pan squash (about 2 inches wide)
1 tablespoon olive oil
Salt and black pepper to taste

For the Filling

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 pound ground beef or turkey
1/2 cup cooked rice (white or brown)
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup tomato sauce

For the Topping

1/4 cup breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon melted butter

👨‍🍳Directions

1Preheat the oven to 375°F (190°C).
2Using a small sharp knife, cut a thin slice off the top of each patty pan squash and set the tops aside.
3Use a small spoon or melon baller to carefully scoop out the flesh and seeds from the center of each squash, leaving a 1/4-inch thick shell.
4Discard the seeds and chop the scooped-out flesh finely.
5Heat 1 tablespoon of olive oil in a frying pan over medium heat.
6Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.
7Add the minced garlic and cook for 30 seconds until fragrant.
8Add the ground beef or turkey to the pan.
9Cook, breaking it up with a spoon, until browned and no longer pink, about 5 to 7 minutes.
10Drain off any excess fat.
11Stir in the chopped squash flesh, cooked rice, 1/4 cup Parmesan cheese, parsley, oregano, 1/4 teaspoon salt, 1/4 teaspoon pepper, and tomato sauce.
12Cook for 2 minutes, stirring, until the mixture is well combined and heated through.
13Lightly grease a baking dish with olive oil.
14Arrange the hollowed squash shells in the dish.
15Spoon the filling evenly into each squash, mounding it slightly.
16In a small bowl, mix together the breadcrumbs, 2 tablespoons Parmesan cheese, and melted butter.
17Sprinkle this topping over the filled squash.
18Cover the baking dish with aluminum foil and bake for 20 minutes.
19Remove the foil and continue baking for an additional 10 to 15 minutes, until the squash is tender when pierced with a fork and the topping is golden brown and crisp.
20Let the stuffed squash rest for 5 minutes before serving.

🔧Equipment

Small sharp knife
Small spoon or melon baller
Baking dish
Mixing bowl
Frying pan
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 520mg🌾Total Carbs: 30g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 24g

📝Notes

You can substitute ground chicken or a plant-based crumble for the meat. For a vegetarian version, use cooked lentils or quinoa instead of meat. Adjust the seasoning to your taste.

Watch Video Of How Stuffed Patty Pan Squash Works

This stuffed patty pan recipe is always a good idea for any occasion – whether it’s a weeknight dinner or a holiday gathering. The best part about this recipe is that it’s so easy to make ahead of time, which makes it perfect for busy households.

You can prepare the filling and store it in the fridge for up to a day or even freeze it for later use. When reheating leftovers, simply place them in an oven at 350°F (180°C) for 15-20 minutes or microwave them until hot through.

❓ Frequently Asked Questions About Stuffed Patty Pan Squash

Q: What is the difference between pattypans and zucchini?

Pattypans are smaller and rounder than zucchinis, with a sweeter flavor.

Q: Can I use other types of meat instead of ground beef and pork?

Yes, you can substitute other types of meat such as ground turkey or chicken.

Q: How do I store leftover stuffed patty pans?

You can store them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I make this recipe vegetarian?

Yes, you can omit the meat altogether and add more vegetables such as mushrooms or bell peppers.

Q: How do I reheat leftover stuffed patty pans?

You can reheat them in the oven at 350°F (180°C) for 15-20 minutes or microwave them until hot through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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