Herbed Mini Patty Pan Squash

Herbed Mini Patty Pan Squash (lower center) pictured with Cucumber-Sprouts Canapés (lower right and left) and Apricot, Prosciutto, Chive & Goat Cheese Croustades (center)
These savory Herbed Mini Patty Pan Squash are full of flavor from panko bread crumbs, Parmesan cheese, fresh thyme, and garlic. Pictured with Cucumber-Sprouts Canapés and Apricot, Prosciutto, Chive & Goat Cheese Croustades.
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.

From TeaTime, July/August 2017

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