This year my husband and I planted zucchini and patty pan squash, and the garden has been overflowing ever since. We had never heard of patty pan until now, but it has quickly become a favorite. With so much produce, we have been busy trying new zucchini and patty pan squash recipes to enjoy every bit of our harvest.
Creative Ways to Use Zucchini and Patty Pan
At first, we kept it simple. We fried zucchini slices with a light coating of breadcrumbs and olive oil. They turned out crispy and delicious. Next, we baked zucchini into casseroles and quick breads. Each recipe highlighted the fresh flavor of the squash we grew ourselves.
As the baskets kept filling, we decided to get creative. We made zucchini fries, which were a big hit with the family. They are easy to prepare and bake up with a satisfying crunch. Another favorite is the zucchini boats we have made for years. We scoop out the centers, stuff them with seasoned meat and cheese, and bake until golden.
Trying Patty Pan Squash
Now, we are experimenting with the patty pan squash. Its round, scalloped shape makes it perfect for stuffing. We have tried roasting it with herbs and olive oil, and the flavor is incredible. The mild taste works well in soups, stir-fries, and even grilled on skewers.
Preserve the Harvest
If you find yourself with too much zucchini or patty pan, don’t panic. You can freeze shredded zucchini for later baking projects. You can also share your extra vegetables with friends and neighbors. Everyone appreciates fresh produce during the summer.
Our garden continues to surprise us with its abundance. We are learning new recipes and rediscovering old favorites. With every meal, we appreciate the work that went into planting and tending these vegetables. And as more harvests come in, we will keep trying new ways to enjoy the taste of summer.
Zucchini Boat Recipe
Stuffed Zucchini Boats with Ground Turkey and Parmesan
Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
- 4 medium zucchini
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 pound ground turkey (or beef)
- 2 cloves garlic, minced
- 1 cup tomato sauce (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Slice the zucchini in half lengthwise. Scoop out the centers with a spoon, leaving a thin shell. Save ½ cup of the scooped zucchini and chop it.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 3 minutes.
- Add ground turkey or beef. Cook until browned, breaking it into small pieces.
- Stir in garlic, chopped zucchini, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.
- Remove from heat. Stir in Parmesan cheese.
- Place zucchini halves on the baking sheet. Fill each with the meat mixture.
- Top with mozzarella cheese.
- Bake for 20 minutes or until the zucchini is tender and the cheese is melted.
For more delicious ways to use zucchini, visit 66 Sweet & Savory Zucchini Recipes by delish.com
