Herbed Mini Patty Pan Squash
Yield: 12
  • 12 yellow mini patty pan squash
  • 2 tablespoons unsalted butter, melted
  • ¼ cup panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • ¼ teaspoon fresh thyme leaves
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • Garnish: paprika
  1. Preheat oven to 400°.
  2. Line a rimmed baking sheet with foil.
  3. Using a sharp paring knife, trim bottoms of squash to sit level. Cut off tops. Using a melon baller, scoop out and discard insides of squash. Place squash shells on prepared baking sheet.
  4. In a small bowl, combine melted butter, bread crumbs, cheese, thyme, garlic powder, salt, and pepper, stirring well. Spoon into squash shells.
  5. Bake until squash are tender when pierced with tip of sharp knife and bread crumbs are golden, 8 to 10 minutes.
  6. Garnish with a sprinkle of paprika, if desired.
  7. Serve warm or at room temperature.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/herbed-mini-patty-pan-squash-recipe/