Cheese Stuffed Pattypans
Transform your summer harvest into an irresistible delight with Cheese Stuffed Pattypans! This recipe turns adorable pattypan squash into edible bowls filled with a creamy, cheesy blend of cream cheese, sharp cheddar, and savory Parmesan, all enhanced by hints of garlic and fresh parsley. Topped with crispy panko breadcrumbs and baked to golden perfection, these stuffed squash make for a show-stopping appetizer, side dish, or vegetarian main course. With just 20 minutes of prep time, you’ll create a dish that’s both visually stunning and bursting with rich, layered flavors. Serve these baked pattypans warm, garnished with fresh parsley, for an elegant touch to your next meal! Keywords: cheese stuffed pattypans, stuffed squash recipe, baked pattypan squash, cheesy vegetable recipes, vegetarian squash dish.
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Recipe Information
Ingredients
- 6 medium pattypan squash
- 2 tablespoons olive oil
- 2 cloves garlic
- 4 ounces cream cheese
- 1 cup shredded cheddar cheese
- 0.33 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup panko breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly oil it.
Wash the pattypan squash and slice off the tops to create a lid. Use a spoon or melon baller to scoop out the seeds and some of the flesh, creating a hollow center. Be careful not to puncture the bottom or sides.
Finely chop the scooped-out squash flesh and set it aside. Discard any seeds.
In a medium skillet, heat the olive oil over medium heat. Mince the garlic and add it to the skillet, cooking for about 1 minute until fragrant.
Add the chopped squash flesh to the skillet and cook for 3-4 minutes until softened. Remove from heat and let it cool slightly.
In a mixing bowl, combine the cooked squash mixture with cream cheese, shredded cheddar cheese, grated Parmesan, and chopped parsley. Mix well until creamy.
Season the mixture with salt and black pepper to taste.
Stuff each hollowed pattypan squash with the cheese mixture, pressing it in gently. Mound the filling slightly above the edge of the squash.
Sprinkle panko breadcrumbs over the tops of the stuffed squash for added crunch.
Place the stuffed squash on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the squash is tender when pierced with a knife.
Remove the pattypans from the oven and let them cool for a few minutes before serving. Garnish with additional parsley, if desired.
Nutrition Facts
Calories |
1490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.0 g | 146% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 26.0 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1376 mg | 106% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1774 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
