PATTYPAN RECIPES RECIPES

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GARLIC-HERB PATTYPAN SQUASH RECIPE: HOW TO MAKE IT



Garlic-Herb Pattypan Squash Recipe: How to Make It image

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 8

5 cups halved small pattypan squash (about 1-1/4 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 58 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 296mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

PATTYPAN SQUASH PANCAKES RECIPE | ALLRECIPES



Pattypan Squash Pancakes Recipe | Allrecipes image

A savory side dish using pattypan squash. My family can't wait every year until the squash are ripe and these cheesy little pancakes start showing up on their dinner plates. Crisp and flavorful, you can't eat just one! Keep in warm oven to 275 degrees F (135 degrees C) until ready to serve.

Provided by Candice

Categories     Side Dish    Vegetables    Squash

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 8

2 tablespoons chicken stock
2 eggs, slightly beaten
1 cup baking mix (such as Bisquick®)
4 pattypan squash, grated
¼ cup diced onion
¼ cup grated Parmesan cheese
1 teaspoon minced garlic
½ cup vegetable oil, or as needed

Steps:

  • Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
  • Heat oil in a large skillet to 350 degrees F (175 degrees C).
  • Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.

Nutrition Facts : Calories 107.4 calories, CarbohydrateContent 10.6 g, CholesterolContent 48.7 mg, FatContent 5.7 g, FiberContent 0.4 g, ProteinContent 3.9 g, SaturatedFatContent 1.6 g, SodiumContent 255.2 mg, SugarContent 0.6 g

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