Stuffed Patty Pan Squash is a fun way to start your day with a serving of vegetables. Or you can serve it for brunch, lunch, or even dinner. No matter when you serve it, it is easy to make with plenty of variations so that it can be enjoyed over and over during the summer squash season.
Start by scooping out most of the flesh of patty pan squash, leaving about 1/4 inch around for a nice shell. Then bake them up to precook a bit. While they are cooking, you can make up the filling. In this case, I kept it simple with bacon and onions, plus the squash that was left over. Add that and an egg on top, then bake again until the egg is set. Boom! a fun and healthy dish.
Variations of Stuffed Patty Pan Squash
First, you don’t need to use organic patty pan squash. You can use zucchini and make them into boats or round summer squash that look like balls.
If you prefer your eggs scrambled, that’s okay too. Just whisk the eggs in a small bowl and pour on top instead of the whole egg.
Use pork, beef, turkey, or vegan bacon. Or use sausage or ham instead of the bacon, or omit it entirely.
Toss in some cheese to the mix or sprinkle on top. Add sliced bell peppers, sun-dried tomatoes, and fresh herbs. Anything you have on hand that will pair with the squash.
Just be careful not to add so much goodness you overfill the squash.
Note: If you have medium eggs, you want to use them. Alternatively, you can use large eggs, break them into a bowl, gently move the yolk to the top of the squash, and add as much egg white as it holds.
Stuffed Patty Pan Squash Ingredients
- 4 medium-large patty pan squash
- 4 slices of bacon, chopped
- 1 small onion (sweet or yellow) sliced or chopped
- 4 medium eggs
- fresh herbs, chopped (for serving) salt and pepper to taste, optional
- Preheat the oven to 350F.
- Cut the bottom stem off the squash, so they sit flat in a pan. Cut a circle around the top and scoop out the flesh from the squash leaving about 1/4 inch around all sides and bottom. Save the removed flesh.
- Place the squash shells on a broiler pan and bake for 20 minutes.
- While the shells are baking, cook the chopped bacon in a skillet over medium heat for 4-5 minutes. Add chopped onions and cook another 4-5 minutes until beginning to turn golden.
- Chop the leftover squash and add to the bacon and onions. Continue cooking until the bacon is cooked and the squash is tender. Remove from heat.
- Divide the bacon filling between the squash, pressing it lightly to leave more room for the egg.
- Crack a medium egg on top of each squash. All of the egg white may not fit. Alternatively, crack an egg into a small bowl, move the yolk to the top of the squash with a large spoon, and pour as much egg white as will fit into the shell.
- Bake until the eggs are cooked to your liking, 15-20 minutes, depending on how you like the yolk.
- Sprinkle with fresh herbs and salt and pepper if desired, and serve.
Always use organic fruits and vegetables in your recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.