In this article, we share the Vegan Shift's Best Patty Pan Summer Squash Casserole Recipes.
Squash is a delicious summer vegetable, and we will show you how to prepare the perfect squash casserole recipe with it.

Every recipe has vegetarian(some dairy products) or vegan alternatives.
Olive oil, Parmesan cheese, and fresh herbs are among the ingredients we will use to prepare a delicious summer squash casserole. So preheat that large skillet, and let's get cooking.

One particularly unusual type of summer vegetable is patty pan squash. It has scalloped edges, is small and flat, and looks like a flying saucer.

It is best when picked fresh and comes in white, yellow, or green varieties. I am positive you'll find whatever you want in this article, from straightforward roasted squash to an upscale vegetarian casserole dish. 

Check the bottom of the page for the printable recipe cards

3 Top Delicious Patty Pan Squash Casserole Recipes updated

These three patty pan squash dishes are a great way to start if you've never tried squash for the first time. So let's kick off our three patty pan squash healthy recipes.

1 Roasted Patty Pan Squash

 Pattypan squash is a small, spherical summer months squash with a delicate flavor. A simple roast will enhance summer squash flavor in a delicious way. When they come out of the oven, sprinkle red pepper flakes to add that spicy taste.

Roasted squash is perfect as a main dish or a classic southern side dish.
Patty pan squash tastes and feels very much like summer squash or zucchini found at all farmers markets.
It can be roasted whole, chopped into cubes, or squash slices, like in this vegan recipe.

You can make this yellow squash casserole recipe 100% vegan but just choosing vegan options.
We appreciate how simple it is to bake in the oven and also the fact that it doesn't even require peeling; it's also known as "baby squash." With a light, fresh flavor, this main course dish includes fresh herbs and garlic.

 Ingredients and Variations

Yellow White or Green Squash

Fresh herbs oil: A delightful Herb oil consists of fresh parsley, basil, dill, lemon juice, and salt.
Garlic: makes any vegan or vegetarian options shine. Patty pan squash is no different.
Olive oil: We adore using olive oil in recipes like this one and on salad dressings.
Non-Vegan variation: Parmesan cheese on top and broil the roasted butternut squash until the cheese is bubbling and browned.

Squash Roasting Procedure

This quick meal takes no time to prepare. The squash doesn't need peeling; only wash, chop, or slice!
Roast the patty pan until it is crisp. Then season with herb oil, salt, and pepper.
Additionally for the non-Vegan variation put the Parmesan cheese on top and broil the roasted butternut squash until the cheese is bubbling and browned.

2 Sautéed Patty Pan Squash Vegan Casserole

You might not find yellow squash at your local grocery store, but if you routinely visit farmers markets or have a CSA share, you've probably seen patty pan squash lately.
This sautéed patty pan squash recipe is my favorite summer squash casserole. This dish only requires a few flavorful ingredients but takes less than 20 minutes to prepare.

Ingredients

Fresh squash, garlic, olive oil, salt, red pepper flakes, lemon zest, and (optionally) Parmesan cheese for a non-vegan treat.

Preparation Directions

a.Trim the squash's ends after washing it.

You can choose how to cut them into 1-inch pieces. Usually, I cut up the squash pieces after cutting them crosswise.

b. In a large skillet, warm the olive oil. After adding the squash, add the garlic. Cook for 10 to 12 minutes or until the squash is soft and gently browned.

c. A few minutes into cooking, season the squash with red pepper flakes, salt, and lemon zest; for the non-vegan option, add parmesan before turning off the heat. DONE.

Serve this with green beans and garden-fresh veggies salad for a complete, healthy meal.

3 Squash- Zuccini Vegetarian Pizza

Have you had it with the same old pizza? Why not change things up with this delicious and unusual pizza?
Turn local farmers market fresh herbs, mozzarella, zucchini, and squash, into a crunchy vegetarian wonder.
Crumble some tofu on top or bits of your favorite meat replacement. 

Ingredients

1 pound fresh pizza dough

Four little pattypan squash(optional:two bigger squash), sliced into 1-inch chunks

Extra-virgin oil: for drizzling and brushing.

Half a Garlic clove, minced.

One (8-ounce) ball of fresh mozzarella, unwrapped.

Eight small yellow zucchini sliced into strips, or a bigger zucchini sliced very thin.

Two teaspoons of freshly squeezed lemon juice

 Four sprigs of fresh thyme

Fresh pesto in a cup (recipe below)

1/2 cup of fresh basil

Red Pepper flakes

freshly ground black pepper

Sea salt

Preparation

Set the oven's temperature to 450 degrees Fahrenheit.
Stretch out the pizza onto a 14-inch pizza pan. Then par-bake the dough for 3 minutes.
Put the pattypan squash in a small bowl and add the minced garlic, salt, and pepper. Drizzle some olive oil over the top.

After taking the dough out of the oven, brush it with little olive oil and season it with salt. Distribute the pattypan squash pieces and shredded mozzarella evenly over the crust. Bake the crust for twelve minutes or until the edges are golden.
In the meantime, combine the zucchini strips with a drizzle of olive oil, a squeeze of lemon juice, the leaves from one sprig of fresh thyme, and a few grinds of salt and pepper (using the same large bowl as before).

Pesto Recipe

Ingredients

½ cup pumpkin seeds
One small garlic clove
¼ teaspoon sea salt
Ground black pepper to taste
Two tablespoons fresh lemon zest
2 cups garden-fresh basil
¼ cup extra-virgin olive oil

Pesto Preparation

Using a small food chopper, mix the pumpkin seeds, garlic, salt, and pepper and pulse until you get a homogenous mix. Add the lemon juice, basil, and pulse again. Drizzle in the olive oil and run the chopper one last time.

Questions and Answers

How do you make Paula Deen's squash casserole?

Ok, here are the instructions on how to prepare Paulas's Cheddar & Squash Casserole with Cracker Topping Recipe

Sauté sliced onion in butter for 5 minutes in a medium size skillet.
Mix the onion you sauteed in a separate large bowl with chopped squash, sour cream, Paula Deen's House Seasoning, and sharp cheddar cheese. Pour mixture into a buttered oven-ready dish and top with cracker crumbs. Stick in the oven for 25 to 30 minutes.

Do you peel patty pan squash before cooking?

Since squash's thin skin is edible and easily digestible, there is no need to peel them before preparing them in any way you like. 

What in the world is pattypan squash?

Lufa Farms in Montreal shared how Pattypan squash grows, looks, and tastes!
These summer squashes go in color from bright yellow to green to even white.
Pattypan Squash is very similar to Zucchini but a tiny bit sweeter. Pattypan squash tastes best when young and small. When they grow too much, they end up tasting like a potato.

Growing on plants that look like zucchini (its cousin), It will surprise you when you first see them. They look like flying saucers, hovering above the field,  waiting for the harvest. 

Squash has big, thorny leaves. It is hard to harvest them if you don't know what you are doing. This summer squash variety is a pumpkin-like fruit related to the cucumber family. And yep, it’s a fruit because it contains plant seeds. 

How do you keep squash casserole from getting watery?

How do you keep squash casserole from getting watery? It's important to salt, par-cook, and drain the squash before putting together the recipe to prevent it from being too moist. And adding one or more of the following ingredients will also help to give your dish consistency: eggs, sour cream, mayonnaise, or cheese.