Crispy Parmesan Patty Pan

This roasted patty pan squash recipe transforms an often overlooked vegetable into a crowd-pleasing side dish with minimal effort. The combination of tender squash and crispy parmesan creates a textural contrast that makes vegetables exciting again, even for picky eaters.

I discovered this recipe when I was overwhelmed with patty pans from my summer garden. After experimenting with different cooking methods, this parmesan-crusted version became an instant favorite that even my vegetable-skeptical children request regularly.

Ingredients

• Patty pan squash: These flying saucer-shaped squash have a mild, buttery flavor. Choose small to medium sized ones for the best texture and flavor.
• Freshly shredded Parmesan cheese: The cornerstone of the crispy topping. Grating it yourself makes all the difference in achieving that perfect crust.
• Olive oil: Use the highest quality you can afford as the flavor really comes through in this simple dish.
• Kosher salt and black pepper: Simple seasonings that enhance the natural sweetness of the squash.

Step-by-Step Instructions

Preparation:

Gather all tools and ingredients before beginning. This makes the cooking process flow smoothly and ensures you have everything needed. Preheat your oven to 400°F to ensure it reaches the proper temperature for perfectly roasted squash.

Prepare the squash:

Trim both ends of each patty pan squash and discard. Slice each squash in half horizontally, then cut into wedges similar to how you would segment an orange. For larger pieces, cut them in half lengthwise to ensure even cooking. Uniform pieces cook more consistently.

Steam the squash:

Place the squash wedges in a steamer basket over an inch of water. Steam for exactly 10 minutes until the squash is just tender when pierced with a fork but not mushy. This pre-cooking step ensures the interior becomes perfectly tender while the exterior crisps.

Arrange and season:

Transfer the steamed squash to a baking dish, arranging in a single tight layer. Drizzle with olive oil and season with salt and pepper. The tight arrangement helps the cheese melt together into a cohesive crust.

Add cheese and roast:

Sprinkle the freshly shredded Parmesan evenly over the squash pieces. Place in the preheated oven and roast uncovered for 25 minutes until the cheese forms a golden, crispy crust and the squash is completely tender.

The real secret to this dish is using freshly grated Parmesan. I spent years using pre-shredded cheese before realizing the anti-caking agents prevent it from melting properly. The first time I used freshly grated cheese, my family actually applauded at the dinner table. That moment converted me forever to grating cheese fresh for all recipes.

Make-Ahead Options

This dish works beautifully as a make-ahead option. Steam the squash up to two days in advance, store in the refrigerator, then assemble and roast just before serving. You can even fully prepare the dish and reheat it in a 400°F oven for about 10 minutes until warmed through and crispy again.

Variations to Try

While the basic recipe is delicious, you can customize it in numerous ways. Try adding fresh herbs like thyme or rosemary before roasting, substitute other hard cheeses like Pecorino Romano or Asiago, or add a sprinkle of red pepper flakes for heat. For a more substantial dish, mix in some cooked quinoa or farro before adding the cheese topping.

Serving Suggestions

This versatile side dish pairs beautifully with nearly any protein. Serve alongside a simple roasted chicken for a weeknight dinner, or make it part of a holiday spread. The elegant presentation and delicious flavor complement both casual and formal meals. For a complete vegetarian meal, serve with a hearty grain pilaf and a simple green salad.

Save

Recipe FAQs

→ What's the best way to cut patty pan squash?

For this dish, first cut off and discard the stem and base of the patty pan squash. Then slice the squash in half and cut into wedges (similar to cutting an orange). If the wedges seem too large, cut them in half lengthwise for more manageable pieces.

→ Why do you steam the squash before baking?

Steaming the patty pan squash before baking ensures it becomes tender inside while allowing the parmesan to crisp perfectly on top during the roasting process. This two-step cooking method creates the ideal contrast between the soft squash and crunchy cheese crust.

→ What type of parmesan works best for this dish?

Freshly shredded parmesan using a microplane or fine grater is essential for creating the perfect crust. Pre-grated parmesan from a tub is too dense, and store-bought shaved parmesan is too thick. The fine texture of freshly grated cheese allows it to melt and crisp properly.

→ Can I prepare this dish ahead of time?

Yes, you can steam the squash ahead of time and refrigerate it until ready to bake. Alternatively, you can prepare the complete dish and reheat it the next day in a 400°F oven. The dish reheats beautifully and maintains its delicious texture.

→ Is patty pan squash nutritious?

Yes, patty pan squash is highly nutritious. This dish provides 106 calories per serving with 5g of carbohydrates, 6g of protein, and 7g of fat. It's also a good source of vitamin C (15mg), calcium (164mg), and potassium (185mg), making it a healthy addition to your meal.

→ What should I serve with patty pan squash?

This versatile side dish pairs wonderfully with grilled meats, roasted chicken, or fish. It also complements grain-based mains like risotto or pilaf. For a vegetarian meal, serve it alongside a hearty salad or bean-based dish for a complete protein combination.