Patty pans (a small type of summer squash, though they can grow to be quite large!) are almost embarrassingly underused in my kitchen! I used to have more of them growing up, pan-fried, roasted or pickled. They are incredibly easy to work with and adjust to a variety of recipes.
Patty pans have a delicate flavor that is more meaty than that of green zucchini and earthier than butternut squash.
For this recipe you will need:
- 1 medium-sized, flat patty pan
- 2 tablespoons vegetable oil
- 2 tablespoons ground mustard
- 1 teaspoon oyster sauce
- salt, pepper to taste
- (I don’t peel these when it’s summer and they are fresh and in season, but do, if you prefer.) Wash, pit and cut patty pan into small pieces.
- Toss with salt and pepper in a prep bowl. Heat up large, deep pan (with a tight-fitting lid) with one tablespoon of vegetable oil.
- In a small glass or dish, mix remaining oil with the mustard and the oyster sauce. Season with salt to taste.
- Coat the patty pan slices with the mustard dressing and cook on high heat, turning frequently, for about 10 minutes or until they start turning golden and browning slightly.
- Taste for salt and cover with lid. Turn down heat to the lowest setting on your stove and cook gently for another 10 minutes, until patty pan is tender. Serve warm. Sure to be a crowd pleaser!
You can also grate these into a salad with sweet carrots and apples or roast them on high in the oven.
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