Grilled Patty Pan Squash is my new favorite veggie to throw on the grill! It is a dense veggie that doesn’t need to be peeled. It really can’t get much easier!
Ginny and I were at the farmer’s market the other day and the first fall squashes of the year were for sale. 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 or non existent. The larger squash has seeds and 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.
🔥 Grilling Instructions
Step One: Mix freshly chopped garlic, some olive oil and some fresh rosemary from my herb bed. The simplest ingredients are usually the best anyways, right?
Step Two: Slice the patty pan squash along the long axis to create ½” thick slices.
Step Two: Liberally brush both sides with the rosemary, garlic, oil mixture and place on a preheated grill. I kept mine at 350 degrees.
Step Three: These will cook quickly, so just keep them 3 – 5 minutes per side. Don’t keep them on longer as they may burn or become too soggy. Blech!
Step Four: Remove the grilled patty pan 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!
💡 Recipe Tips
The skin is completely edible. If you choose the smaller squash, the skin is thin and soft. It reminds me of a zucchini skin. 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 these.
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!
Other Grilled Vegetable Recipes
Grilled Balsamic Carrots – This is one of the easiest 20 minute grilling recipes, and is hands-down, one of my favorites. The sweet carrots and the tanginess of the balsamic vinegar are delish!
Cheesy Grilled Potato Skins – Grilling the skins stuffed with cheese and bacon bits makes the baked potato skin crispy and so good. Just make sure you top it with all the goodies to make it fully loaded!
Smoked Whole Cauliflower – This is a classic recipe. It only takes a few minutes to prep the seasoning, and then it is set-and-forget while it smokes.
Grilled Patty Pan Squash
- 2 Patty Pan Squash sliced 1/2 inch thick
- 2 cloves Garlic minced
- 2 tbsp Olive Oil
- 2 tbsp Rosemary fresh, finely chopped
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 1/2" 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.
- Heat the grill to 350 degrees
- Grill each side for 3-5 minutes. Do not overcook or it will become soggy.