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    Home » Kitchen Laughter Recipes Blog » Vegetables

    Grilled Patty Pan Squash

    Published: Jul 19, 2021 · Modified: Feb 2, 2023 by Jason C · This post may contain affiliate links ·

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    Grilled Patty Pan Squash will quickly become your new favorite veggie to throw on the grill! It is a dense squash that doesn’t need to be peeled. It really can’t get much easier in just 10 minutes!

    patty pan squash on the grill grate with a light brushing of an oil and herb mixture.
    Grilled Patty Pan Squash are a Perfect for Your Next BBQ
    Contents hide
    1 🥒 Why You’ll Love This Recipe
    2 🧄 Ingredients
    3 🔥 Grilling Instructions
    4 💡 Expert Tips
    5 Recipe FAQs
    6 Grilled Patty Pan Squash

    Ginny and I were at the farmer’s market the other day and the first summer squashes of the year were available. There were several of the usuals, but these beautiful patty pan squash caught my eye. I picked up some white and green varieties to bring home and throw on the grill.

    Make sure you pick out smaller ones as the seeds are very small and the skin is thin and easy to eat. The larger ones are best used for stuffing, making it a great option if you wanted to stuff it full of sauce and cheese for a no crust pizza on the grill.

    Note: The terms Patty Pan, Scallop, and Sunburst squash are interchangeable names that describe the same squash. Expect that the name may vary depending on your region.

    🥒 Why You’ll Love This Recipe

    • It’s fast, and you don’t even have to peel the squash!
    • You can make a large batch quickly.
    • The flavor is incredible.
    • It only requires four ingredients.
    • Squash is a low calorie food that fits most diets.

    🧄 Ingredients

    ingredient photo showing the different types of green and white patty pan squash with labels.
    Just Four Simple Ingredients

    These are straightforward ingredients and other than the squash, you most likely have them on hand already.

    Patty Pan Squash | As I mentioned, make sure to buy small ones for the best results for grilling found at the stores and local farmers markets from July to September. This often missed squash is a huge time saver as you never need to peel it before you cook it. Simply start cutting and grilling.

    Garlic | Some minced garlic is the perfect addition to this recipe. It tastes so great, and you are always welcome to add more.

    Olive Oil | For the squash to properly cook and be the right texture, you will need some kind of oil. We prefer olive oil, but avocado oil would also work well. The oil also helps them from sticking to the grill grate.

    Rosemary | It’s best to use fresh herbs for this squash. If you aren’t a fan of rosemary, try out some other herbs instead.

    🔥 Grilling Instructions

    four photos show the instructions to brush the squash, placing it on the grill and then serving.
    Simple Instructions: Slice, Brush, Grill and Serve

    Step One: Mix freshly chopped garlic, some olive oil and some fresh rosemary. The simplest ingredients are usually the best anyways, right?

    Step Two: Carefully cut the patty pan squash along the long axis to create ½” thick slices.

    Step Three: Liberally brush both sides with the rosemary, garlic, oil mixture and place them on a grill preheated to 350 degrees.

    Step Four: These will cook quickly, so just keep them 3 – 5 minutes per side. If they are on much longer, they may burn or become too soggy. Blech!

    Step Five: Remove the squash and serve. I grilled too many of them for dinner, so I chopped them into bite sized pieces and added them to my lunches for the next several days. Win – Win!

    💡 Expert Tips

    The skin is completely edible. If you choose the smaller squash, the skin is thin and soft. It reminds me of a zucchini. The larger the squash gets, the harder the skin becomes. Make it easy on yourself and just buy the smaller squashes. There is no need to peel them which saves you time!

    If it is difficult to slice these into 1/2″ disks, cut them vertically.

    I could not taste a difference between the white and green varieties. Mix them up for added interest to your BBQ!

    Don’t overcook these veggie steaks. You might think that cooking them longer will make them more tender but these are at their prime when they are a little tender and yet crisp.

    Recipe FAQs

    What are the nutrients in patty pan squash?

    While patty pan squash tastes terrific, you’ll be happy to know it’s also healthy too. Loaded with vitamin C, fiber, folate, potassium, manganese, vitamin A, and more! So, if you are trying to eat a little healthier, consider adding some squash to your diet.

    What does patty pan squash taste like?

    It has a mild flavor that closely resembles a zucchini. It’s not as sweet as some squash but is delicious all the same.

    How do you reheat squash?

    For best results, layer the squash on a baking pan. Then place it in the oven at 400 degrees for 5-8 minutes. This will keep it from being soggy while heating it up. You can also broil it for 1-3 minutes if you’d rather.

    Is Patty Pan Squash skin edible?

    Yes! You don’t need to peel these and the skin adds a lot of flavor. You will find that the small squash has a thin and soft skin similar to that of a zucchini. Larger ones will have a thicker skin.

    Related Recipes

    • Grilled Fennel
    • Grilled Baby Potatoes with Garlic
    • Grilled Corn and Black Bean Salsa
    • Grilled Eight Ball Squash With Seafood Stuffing

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

    patty pan squash on the grill grate with a light brushing of an oil and herb mixture.

    Grilled Patty Pan Squash

    This is a quick and easy summer and fall side dish. Visit the farmer's markets and start grilling to make this 10 minute veggie.
    5 from 11 votes
    Print Pin
    Course: Side Dish
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4 servings
    Calories: 85kcal
    Author: Jason

    Ingredients

    • 2 Patty Pan Squash sliced ½ inch thick
    • 2 cloves Garlic minced
    • 2 tbsp Olive Oil
    • 2 tbsp Rosemary fresh, finely chopped

    Instructions

    Prepare the Garlic and Rosemary Mix

    • Combine olive oil, minced garlic cloves, fresh rosemary and olive oil in a bowl. Stir.
    • Slice the squash to create ½" disks. Smaller, younger squash will have more tender skins and there is no need to peel or remove the seeds.
    • Brush each side of the patty pan squash with the garlic/olive oil mixture.

    Grilling Instructions

    • Heat the grill to 350 degrees
    • Grill each side for 3-5 minutes. Do not overcook or it will become soggy.
    • Serve!

    Notes

    Don’t Overcook:  They have a texture similar to a zucchini. Grill just a quick 3-5 minutes each side. 
    Reheating: These reheat very well.  I chopped up leftovers and added it to lunches for the week. For best results, layer the squash on a baking pan. Then place it in the oven at 400 degrees for 5-8 minutes. This will keep it from being soggy while heating it up. You can also broil it for 1-3 minutes if you’d rather. 
    Storage: Store leftovers in the refrigerator for up to 3 days in a sealed container. 
    Substitutions: Use garlic butter instead of the rosemary mixture for a delicious swap of flavor or you can make it super simple by just doing salt and pepper. 
    Peeling: If it is difficult to slice these into 1/2″ disks, cut them vertically. 
     
     

    Nutrition

    Serving: 4servings | Calories: 85kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 170mg | Fiber: 2g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 16.7mg | Calcium: 40mg | Iron: 0.8mg
    Tried this recipe?Mention @kitchenlaughter or tag #kitchenlaughter!
    Grilled Patty Pan SquashGrilled Patty Pan Squash
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