Thanks for the tip; I've only ever had a large patty pan, and gave up on them after eating the bland thing.

Will be on the look-out for them again, though.

They are terrific stuffed with ground meat! That way they can show off their pretty shape at the dinner table! Many variations work, but Beatrice Peltre has a really good recipe for zucchini stuffing.

I love the sound of this recipe, especially when the roasted squash is arranged on a dish and then "dressed" with the cooked chickpeas, herbs, and other flavorings. Sounds wonderful.

I've never used patty pan sqash as they're quite hard to get hold of around here ...... but I am now hungry as a result of reading your scrummy recipe!
I'm off up the garden to pick some fruit to hold the hunger at bay till teatime! :)

so yummy looking!

This looks delicious- perfect for todays lunch in fact! I love all of the summer squashes- they make regular appearances on my blog!

this looks fantastic! I keep seeing the patty pan squashes at the market, but had no clue how to cook them.

This looks so delicious I'll definitely be trying it

You've inspired me to find whatever farmer's market may exist in my summer suburb, just for a taste of these. Summer squash: hated them when younger, love them now.

Absolutely lovely! I love to eat chickpeas, so I am very glad to have some new inspiration. Thank you!

Odd that everyone seems to find them bland - I've tried these squash several times and always been disappointed by the extreme bitterness....? Maybe roasting would take care of that.

One suggestion that I would love to try with the chickpea mixture would be to used preserved lemon instead of the lemon peel. A local deli makes the most incredible ciabatta sandwich stuffed with tuna and a chickpea mix much like this, and the preserved lemon gives it a wonderful depth & kick.

Fantastic description of pattypans! It made me want to buy some next time I go to the farmer's market. I love all squash (winter and summer) but often overlook the pattypans, mainly because I always thought them to be bland. Now I'll have to try them again.

Lovely description, Clotilde! I have been wanting a stuffed recipe for a while. Thanks!

I've seen these little squashes but had no idea how to use them. Thanks for sharing!

I think they are called "butternut squash" in Australia.

I remember during my uni days, when my Thai flatmate cooked this for her curry stir fry...not bad.

Sounds delicious! We just used the last of our baby pattypans up (roasted, tossed with egg yolk/cream/lemon juice and chopped olives & artichokes) or I'd make it right now!

I always wondered what those little things were called. How cute! And they have a cute name, too!

I too have had summer squash go mottled and soft in the refrigerator. My backup plan is to use them like zucchini in cake recipes such as this.

Not as virtuous as a chickpea salad, but chocolaty and delicious. The squash keep the cake nice and moist.

Cilantro, mint, anchovies - what a great combination of flavors. I'm looking forward to trying this.

I've had some in the fridge for several days, so I hope they haven't lost their freshness. This is just what I was looking for to give my vegetarian sister tomorrow! No chives but shallots should work, non?

I usually put them into my grilled italian vegetables, as they taste very well marinated in a little balsamic vinegar when they are still small enough.
But your version sure sounds intriguing, I'll definitely try that. Thanks for sharing the recipe!

So easy, yet so complex in flavor.

Beautiful recipe!

I cut them up into small wedges, saute in butter with chopped onions until soft and then add chopped tomatoes and maybe some parsley. It makes a tasty side dish.

They are very good sliced, tossed with olive oil, herbs, salt & pepper and grilled on a BBQ. Peter Pan squash are similar, but white, and my new find! They are subtle in flavor with a good texture that stands up to all forms of cooking!

Delish- I have been eating pattipans for years and love the new idea for serving them. Also wanted to tell you how much we enjoy eating an old posting of yours- zucchini and fregola with parmesan. Thanks!

Thanks for helping my first experience cooking a patty pan squash go so well. Always nice when one can acheive the balace between healthy and delicious! I'd love to know if you have any variations on the recipe that I could try out the next time I make it!

This is a fantastic recipe and very timely, I just bought some pattypan and now I know exactly what I am going to do with them. Today I posted a Chocolate Zucchini Bundt cake recipe on my blog and thought of you and your wonderful work! :)

I so love small things! Stuffing patty pan squash is really no more complicated than scooping out the insides with a grapefruit spoon, chopping roughly and sauteeing with a little bit of chopped onion and garlic (if you so desire; I usually don't) in olive oil and butter, then adding in a little bit of bread or cracker crumbs until it looks right, then bake in a dish with a little bit of wine or water or broth, covered, until the sides of the squash yield to a fork and the crumbs are nicely browned. Some chopped fresh herbs in the mix are nice, too.

Wow... this is making me hungry! So beautiful as well.

I have been buying patty pan squash at the farmer's market like it's my job this summer. Thank you for the amazing (and original) recipe! I was actually hard pressed to find dishes that were created especially for patty pans when I was first experimenting. Roasting is a great trick for regular summer squash, but I have yet to try it for patty pan--thanks!

My favorite preparation: just sauteeing the squash with onion and basil and oil until soft and buttery.

Enjoy!

Well, I haven't got any patty pan squash, but I'm drowning in zucchini and think this will go on next week's menu to use them up. I love chick peas and cilantro. Thank you for sharing the recipe!

These are good sliced into coins and eaten raw with a spinach and toasted walnut dip.

Sounds delicious! I also like them stuffed with cooked Puy lentils - dressed with a sharp vinaigrette when still warm - and topped with a little goat cheese.

I haven't had that type of squash, but I go to a big farmer's market at least once a week and will look for it!

That looks delicious. You've got an incredible blog. I really like it. Have a great week. Cheers!

Last week, I found a pattypan the size of a dinner plate that was forgotten in my garden. I brought it in just simply because it was sculpturally interesting. I love chickpeas, I'll have to give this recipe a try. Thanks!

I cooked this for my boyfriend and we found it quite delicious, thank you for a great easy recipe.

My grandmother from Arkansas use to slice them, dredge them in flour and seasoned salt, and then fry them in a little oil.

I tried this recipe and it was amazing! It was also amazingly easy, as I used chickpeas from a can. I work at a farmer's market and have access to many pattypan squashes, so I predict this recipe will end up in heavy rotation for the nest few weeks.

I love all kinds of summer squash, and was excited when I found some patty pan squash at the market last summer. I grilled some of them with other veggies, and then quickly found out that they do go soft and fuzzy within a couple days. I am going to have to look out for them again, because I love chickpeas and this sounds like such a good combo!

I tried this recipe and it was amazing!

Tried it for dinner tonight! Was unable to find the patty pan, so tried it with a similarly shaped summer squash I found at the local farmers' market. Delicious and quite quick to prepare. Will definitely be adding this to the repetoire!

What a delicious recipe! My sister picked up the mysterious yet surprisingly affordable patty pans at a farm stand - at 2 for $1 who could resist, but what the heck to do with them? Thanks for coming to our rescue (now can anyone tell us how to use the rest of the anchovies?) Do try to keep this recipe under your hat, if it gets out the price of squash will surely skyrocket!

Actually, mature patty pans can be treated as one would prepare and cook a winter squash. Can also be stored for numerous months after the harvest when they reach that large size of maturity. So, if their size balloons unexpectedly in the home garden, all is not lost. They go well from being considered a tender summer squash to a harder rind and able still to be stored, used, etc. (Rinds removed or rinds saved on and the squash oven baked, for example, following oven recipes for winter squashes or pumpkins.

That looks really good. It is interesting that I am seeing more and more people cooking with chickpeas. It is good when something so healthy and inexpensive also becomes trendy.