Ricotta-Stuffed Patty Pan Squash ☀️ | RECIPE + COOK WITH ME
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- Опубликовано: 4 окт 2024
- Today we are cooking with a super season ingredient: patty pan squash. Patty pan squash are only available in the summer months, so you have to enjoy them while you can! ☀️
I am preparing these squash by stuffing them with a fresh ricotta cheese mixture and cooking them in tomato sauce ☀️
I hope that you enjoy this Ricotta-Stuffed Patty Pan Squash recipe this summer! ☀️
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INGREDIENTS
• 12 patty pan squash
• 1 1/2 cups ricotta cheese
• 1/3 cup Parmesan cheese grated
• 1 teaspoon lemon zest
• 1/4 cup basil leaves finely chopped, plus more for garnish
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups tomato sauce homemade or jarred
• 4 tablespoons olive oil
INSTRUCTIONS
1. Preheat the oven to 375 degrees F.
2. To prepare the patty pan squash, cut a small slice off the bottom of each squash so that it sits flat. Remove the top of the squash and use a melon-baller or small spoon to scoop out the interior flesh of the squash. Make sure to not puncture through the sides or bottom of the patty pan squash. Repeat for all the squash and set aside.
3. Next make the ricotta filling. Add the ricotta, Parmesan, lemon zest, basil leaves, salt and pepper to a mixing bowl and mix to combine.
4. Add 1-2 tablespoons of the ricotta filling into each of the hollowed out patty pan squash. Set aside for now.
5. In a large 9x12 inch baking dish, add 2 cups of tomato sauce to the bottom of the dish, spreading it out into an even layer. Add the stuffed patty pan squash to the baking dish, evenly spacing them out. Add the remaining tomato sauce so that it comes 1/3 of the way up the patty pan squash.
6. Cover the baking dish with aluminum foil and bake in the centre of the oven for 45 minutes. The patty pan squash will be done when you can insert a fork into the squash and it goes in smoothly.
7. To serve, place the squash on a plate with some tomato sauce. Garnish with fresh basil leaves and a drizzle of olive oil. Enjoy!
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This is a great, simple recipe. I changed it up a bit though. I did not use the basil, but combined some small crumbles of cooked Italian sausage and a generous amount of wilted spinach with the cheese mixture. It was absolutely delicious! I agree about the lemon zest, it really makes the dish. I have an abundance of patty pan this year, so will probably try different variations of this recipe.
Ohhh I love the idea of adding Italian sausage and spinach! I’m going to have to try that out! I’m so glad that you enjoyed the recipe 💚☀️
Thank you !
You’re welcome! I hope you enjoy the recipe!
I’m growing these for the first time this year. Can’t wait until my first harvest. This recipe looks delicious. Thank you for sharing!!
Amazing! Harvest them when they are about the width of a tennis ball- they will be super tender and delicious! Happy cooking! 💚
I can’t wait!!! This is our first year with a garden & I’ve planted these instead of generic summer squash
Awesome! I hope you enjoy the recipe! 💚💚💚
I just made 42 Jars of Pizza Sauce Last Night & I'm Now Making Your Recipe for 2 Big Patty Pans. I have Ricotta Cheese in the Fridge. I've been putting a little Ricotta Cheese in My Pizza Dough Lately. It Really Kicks it Up a Notch. Thanx.
Perfect! I have started finding patty pan squash in my garden, and I have tons of ricotta cheese made from fresh goat milk . Thank you so much....Delicious!
Patty pan are my favourite squashes... don't tell the others, they'll get jealous. These plate up so beautifully Melissa! Gorgeous video and recipe!
Thank you so much! They are the best, aren’t they?!
This sounds delicious. Can't wait to grow mine this year
Thank you! I wish you all the best success!
Yum!
Grew these for the first time this year and this recipe looks great. Thanks!
Amazing! Enjoy!
I made this today.
It was Amazing .
Thank you.
Like you said the lemon zest makes a big difference. ❤
Glad you liked it!! Thanks for watching and making my recipe! 💚
This is so unique! Love the way they turned out
Why didn't you add the scooped out squash to the ricotta cheese?
I find that it makes the filling too watery! So I will either compost the inside of the squash, or sometimes mix it in with scrambled eggs. That's a great way to enjoy it!
Does it matter the color of the squash?
It doesn’t matter about the colour! As long as it is a patty pan squash, this recipe will work! I hope you enjoy! 💚
Pretty cool . Love it. Greetings from YTCC
Thank you Carla! ❤️
@@seasonserveblog
This is gorgeous! What do you do with the extra you scooped out?
I just ended up composting it! But you could probably cook it down and mix with eggs...or sub it for zucchini in zucchini bread (as long as you take out the seeds!)
@@seasonserveblog ditto, sauteed with diced onions and peppers, seasonings, panko and cheese as a side dish to some scramble eggs and toast. What about a PP risotto?
Do you use the squash bits you take out of the middle in another recipe, or is it not edible?
Hi Alexandra! You can totally eat the middle parts…I like to chop them up and cook them with eggs (like a scramble) or use in stir fry’s. Sometimes the seeds inside might be large, in that case, it’s not too pleasant to eat! Thanks for watching! 💚
@@seasonserveblog thank you so much for this, I have just grown some of these patty pan squash and looking for ways to cook them ❤️
Do you have a recipe for your tomato sauce?
Yes! I’m going to make a video on my tomato sauce recipe soon, but here it is in advance so you can make this recipe:
• Heat 3 tablespoons of olive oil in a medium size pot over medium-high heat.
• Add 4 cloves of chopped garlic and cook for 30 seconds. Then add 1 teaspoon of chili flakes and cook for another 30 seconds.
• Add 1 can (790 ml) of diced San Marzano tomatoes. You can also use regular diced tomatoes too but SM tomatoes are much more flavourful.
• Add 1/2 cup water to the empty can and swirl to get all the extra tomato juices out, then add to the pot
• Add 2 teaspoons dried oregano, 1 teaspoon salt, and 1 teaspoon sugar to the pot and stir. Then add 2-3 sprigs of fresh basil to the pot.
• Reduce the heat to low and simmer for 1-2 hours until thick!
You need to finely chop up the inner squash balls that you removed and add to ricotta mixture….DONT WASTE THEM ‼️
It makes the filling too watery/loose. It is better to remove it and compost it.