Stuffed Summer Patty Pans

These are easy to just cut up and use like any other summer squash, but I love to scoop out the middles, stuff and bake them for an attractive little side dish.



1lb. summer patty pans, rinsed
1-2 small to medium cloves garlic, minced
1/4 to 1/2 c. grated cheese of choice
2 T. coconut oil
salt and pepper to taste
Minced jalapeno to taste (the one I had was super spicy, so I used only a small amount)
Green onion and basil to taste (optional)

Not all your patty pans will be appropriate for stuffing--they will need to sit pretty and level for you, and sometimes a slight trim on the bottom (stem end) of the squash will do the trick; if they won't, just use those ne'er do wells in another squash dish and move on. Carefully cut the top out of each squash and use a spoon to scoop out the center, leaving at least a quarter-inch of shell. The squash will need to be thick enough not to collapse or break when stuffed and cooked.

Chop the top and innards up with garlic, jalapeno, coconut oil, cheese, and salt and pepper. Add green onion and herbs, if desired. Stuff each squash to overfull and add a cherry tomato to the top of each squash for photo op.

Place squash on an oven sheet. Bake for 20 minutes or more at 350F, until golden and bubbling. You may also put these on the grill and cook on indirect heat.

The excess stuffing is delicious served raw on crackers, and if you want to have a not-so-juicy stuffing, you can salt the chopped squash and let it sit for 20 minutes, then squeeze out the liquid before mixing it with the other ingredients and stuffing the shells.

If you're grilling it, you may as well serve it with a barbecued chicken thigh. This one was brushed with the Barrel-aged Beer Sauce. Mmmm.

Tip: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more


Del Carmen has been a vendor for Fair Shares for 3+ years now.  We have developed a quality relationship based on trust. Our communications have been seamless. In addition, Fair Shares and its members have been great marketers for our products.  As a (very) small business, we are unable to advertise or market our products, so we have to rely on word of mouth.  Many of our customers are, were, or know Fair Shares members who have recommended our products.

Del Carmen has also benefitted from valuable ideas for use of existing products and suggestions in product development from the Fair Shares community.  I go to them for feedback, knowing I will get good, reliable and useful information.

We thank you, Fair Shares, for your support and commitment to del Carmen. We wish you much continued success.  After all, your success also helps the success of del Carmen and other local vendors and farmers.

Estie Cruz-Curoe, del Carmen Beans, St. Louis, MO