3 Ways to cook Patty Pan & Yellow Gold Zucchini
Roasted Summer Squash “Fries” with Herby Yogurt Dip
Why you’ll love it: A crispy, dippable veggie side that kids devour and grown-ups snack on like fries. Bakes in 20 minutes!
Ingredients:
- 1 small patty pan squash, sliced into thin wedges
- 1 yellow gold squash, sliced into sticks
- 2 tbsp olive oil
- ¼ cup grated parmesan (optional)
- ½ tsp garlic powder
- Salt and pepper to taste
Ingredients for Dip:
- ½ cup plain Greek yogurt
- Juice of ½ lemon
- 1 tbsp fresh dill or parsley, finely chopped
- Pinch of salt
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Toss squash with olive oil, garlic powder, parmesan (if using), salt, and pepper.
- Spread in a single layer and roast 15–20 minutes until golden and tender.
- Stir together yogurt dip and serve alongside warm squash fries.
- Swap it: Use ranch seasoning instead of herbs, or try with hummus or pesto for dipping.
One-Pan Squash & Sausage Skillet
Why you’ll love it: A 20-minute stovetop meal that’s hearty, colorful, and endlessly adaptable. No oven, no fuss.
Ingredients:
- 1 yellow gold squash, sliced into half-moons
- 1 pattypan squash, chopped into bite-sized chunks
- ½ onion, thinly sliced
- 1 clove garlic, minced
- 1 smoked chicken or pork sausage, sliced
- 1 tbsp olive oil or butter
- Salt, pepper, and red pepper flakes to taste
Instructions:
- Heat oil in a large skillet over medium heat.
- Add sausage and sear 2–3 minutes per side until browned. Set aside.
- In the same skillet, sauté onion and garlic for 2 minutes.
- Add both squashes, season, and cook 5–7 minutes until just tender.
- Return sausage to skillet, toss, and warm through.
- Make it a meal: Serve over quick-cooked grits, quinoa, or rice. Add a fried egg on top for bonus points!
Summer Squash Ribbon Salad with Lemon-Basil Vinaigrette
Why you’ll love it: Light, refreshing, and no cooking required—perfect for warm nights or picnic lunches.
Ingredients:
- 1 yellow gold squash
- 1 pattypan squash
- ¼ cup shaved parmesan or feta crumbles
- ¼ cup toasted sunflower seeds or chopped almonds
Dressing:
- Juice of 1 lemon
- Zest of ½ lemon
- 2 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 tbsp finely chopped fresh basil
- Salt and pepper to taste
Instructions:
- Use a vegetable peeler to shave squash into thin ribbons.
- Whisk together all dressing ingredients.
- Toss squash ribbons with dressing, cheese, and seeds.
- Let sit 5 minutes to soften slightly before serving.
- Bonus tip: Add cherry tomatoes, cucumbers, or avocado for a full salad bowl.