The Great Veggie Experiment – Patty Pan Squash

Mid summer means lots of different kinds of squash!  At the farmer’s market, I decided to get some patty pan squash.  It looks like a sunflower, doesn’t it?

Also called scalloped squash or cibleme.  This squash is a good source of vitamins A and C, plus magnesium and niacin.

1 cup of squash has about 20 calories.

I actually am not a huge fan of squashes as I think the texture is too soft for me, but these looked so cute!  I decided to give them a crust and pan saute the slices.

I made thin 1/3 inch slices of the squash:

Then I made the dredging station.  I used 2/3 cup of Uncle Sam cereal ground up mixed with salt and pepper.  The other bowl contained egg whites:

I dipped each slice in the egg, then the cereal:

Then I put them in a preheated skillet with a couple tsp of coconut oil.  I really should have used a bigger pan.

Cooked for 2-3 minutes on each side until golden brown and delicious!

Then removed to a cooling rack.

The verdict?  Pretty good!  The outside was crispy from the cereal and the inside was soft.  The squash flavor was pretty delicate, so I was glad not to season the coating with anything.

Not sure I would necessarily buy one again, but it was fun to try!

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10 thoughts on “The Great Veggie Experiment – Patty Pan Squash

  1. Andra

    It’s also called sunburst squash, which really suits it. I adore patty pan, I buy them every time I’m at the farmer’s market and have eaten pounds of it this season. It is much firmer and really holds it texture as compared to other squash and has a lovely flavor.
    .-= Andra´s last blog ..Living Up to the Blog Title =-.

  2. Kimberley

    I still think it looks like a UFO. This recipe has given me an idea. Gluten free crumbs on zucchini circles, baked in olive oil with Ranch dip.

    Must make this soon.

    Thanks for posting another GVE!
    .-= Kimberley´s last blog ..Fun Times =-.

  3. Alexa

    Grew these little beauties this summer. I thought they looked like little cartoon space ships too!
    I have sauteed them with shallots in garlic butter and its tasty and a pretty side dish. You can cut them in thin cross-sections and use as a layer in lasagne. We cored the tops off, hollowed them out a bit and stuffed them with a meat and rice mixture then baked, each one like its own little casserole. You could use a nice vegan stuffing as well. I cube and saute them with the onions before adding to my spaghetti sauce, they nearly dissolve in the sauce so its a great way to add a vegetable without anyone really knowing its in there! (kids can be fussy)

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