I don’t know what it is about patty pans but they are my favorite when it comes to summer squash varieties. I love the vibrant color, the texture of the flesh, the seeds, the shape, and of course the flavor. For whatever reason they inspire me, and while in season we enjoy them weekly. Typically, I sauté or stew them with other veggies and fresh herbs. And by this I mean something quick and easy.
But this week I decided to change it up. I made a casserole of patty pan, ricotta cheese, and plenty of fresh basil from our garden! I don’t eat much cheese (cow) these days but I love ricotta baked with squash, so here’s my seasonal indulgence. And it was worth every bite! I served this casserole with local baked kalamata bread and a black trim tomato from the garden. Good eats!!
Baked Patty Pan and Ricotta
- 2 large patty pans, sliced in half and into 1/4" wedges
- olive oil
- 1 cup ricotta cheese
- 1 egg
- 1 cup chopped basil
- 1/3 cup panko
- 1/2 tsp garlic powder
- pecorino romano
- Preheat oven to 350.
- Grease a 9x9 baking dish.
- Place chopped patty pan in a large bowl. Drizzle lightly with olive oil and season with s&p.
- In another bowl mix the ricotta cheese, egg, and basil. Season with s&p.
- Add the ricotta mixture to the patty pan and mix well.
- Arrange squash in the baking dish.
- Mix panko and garlic powder, season with s&p, and sprinkle on top of squash. Grate a bit of pecorino romano over the panko.
- Cover with foil and bake 35 minutes until squash is almost tender. Remove foil and cook another 10-15 minutes to brown panko.