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Baked Patty Pan Squash with Marinara and Garlic Breadcrumbs

This baked patty pan squash is a great way to use the bountiful summer squash

Baked Patty Pan Squash

Around here the favorite meals are pizza and breakfast for dinner. Announcing either of these as the dinner special of the day will bring a round of cheers and also some hugs and kisses from the kiddos in the house.

I found this recipe on the lovely blog Love and Olive Oil and it is a keeper. I actually first made this recipe last year but forgot about it until my mom called asking if I remembered a recipe I had made last summer with the patty pan squash they had in their garden. I could only vaguely remember and couldn’t find the recipe on my Pinterest but after a little searching I found it again. I was glad I found it because L deemed it better than breakfast for dinner!

It drives hubby slightly crazy that I usually only make a meal once and very rarely repeat meals. I enjoy making new recipes but the real reason is that I often make a dish and forget about it. I started a tried and true recipe board on Pinterest. Now I just have to remember to pin to it!

If you are not familiar with patty pan squash it is similar in taste to zucchini and can be subbed for zucchini in many recipes. You could even shred it and use it like zucchini in bread and other baked goods.

If you have more squash than you know what to do with definitely give this recipe a try.

Baked Patty Pan Squash with Marinara and Garlic Breadcrumbs

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4-6

Ingredients

  • 3 large patty pan squash, sliced into 1/2 inch slices. If the seeds are large remove them.
  • 1 onion, thickly sliced
  • 1 cup crushed tomatoes (or marinara sauce)
  • 1 tsp dried basil (or fresh if you have it)
  • 1/2 cup Mozzarella (optional)
  • For the breadcrumbs
  • About 2 slices of wheat bread, pulsed in food processor or blender until breadcrumb consistency
  • 2 garlic cloves, chopped
  • 2 Tbs olive oil
  • 1/4 tsp dried oregano
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with aluminum foil and brush with olive oil.
  3. Place the onions and squash slices on the baking sheet and brush with olive oil. Sprinkle with salt and pepper.
  4. Spoon the crushed tomatoes onto the squash slices and sprinkle with the basil. Sprinkle with the cheese if you are using cheese.
  5. Bake for 15-20 minutes, until the squash slices are tender.
  6. While the squash is baking make the breadcrumbs.
  7. In a small skillet add the 2 Tbs of olive oil and the garlic. Cook until garlic is lightly browned. Add the breadcrumbs, oregano, salt and pepper.
  8. Sprinkle the breadcrumbs onto the squash slices and bake another 5-10 minutes, until breadcrumbs begin to brown a little.

Notes

Adapted from Love and Olive Oil

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2 Comments

  1. i’ve never had patty pan squash but i hear it’s good! these breadcrumbs sound delicious too :)

  2. I love baked squash, this dish looks SO delicious :)

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