Stuffed Pattypan Squash

    30 min

    Yellow pattypan squash are flattened, saucer-shaped courgettes, also known as yellow bush scallop squash. There is also a white pattypan variety; you can use either. This dish makes a colourful and elegant side or starter.

    162 people made this

    Serves: 6 

    • 6 pattypan squash
    • 6 rashers bacon or pancetta
    • 1/2 onion diced
    • 50g (2 oz) fresh breadcrumbs
    • 4 tablespoons freshly grated Parmesan cheese
    • salt and freshly ground black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas Mark 4.
    2. Bring 2cm (3/4 in) of water to the boil in a saucepan over medium high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the flesh of the squash. Reserve all of the bits of squash.
    3. Place bacon in a large, deep frying pan. Cook over medium high heat until browned. Remove bacon to dry on kitchen roll, and set aside. Sauté onion in bacon dripping. Chop the reserved squash pieces, and sauté them with the onion for 1 minute.
    4. Remove the frying pan from heat, and stir in the breadcrumbs. Dice the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminium foil.
    5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

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    Reviews in English (116)


    Tried this last night and it was really nice. Also used it to stuff a large cricket ball size courgette  -  08 Aug 2010


    At the farmer's market I bought a basket of very small baby patty pans, 1-2 inches across, some the pale green, some bright yellow, and some the dark green. Obviously I couldn't stuff them so I cut them in half horizontally and layered the rest of the ingredients on top in a casserole dish. Baked for the same amount of time and OH MY was soooooo good. I did sprinkle the top with a bit of extra parmesan to give it a nice browned topping. EXCELLENT. I think this would work no matter the size, the large ones would serve more than one person. I love the tender tiny ones.  -  25 Jul 2008  (Review from Allrecipes US | Canada)


    This was incredible. Everyone in the family loved it. One thing though. Next time I don't think I'll saute the onion in the bacon drippings but olive or some other unsaturated oil instead. I don't think that would hurt the dish. My arteries are begging for mercy!  -  07 Aug 2007  (Review from Allrecipes US | Canada)