Patty Pan Squash Recipe That Slaps: Golden Crispy Rounds with Garlicky Herb Butter

You don’t need a culinary degree to make vegetables taste like a side dish you’d fight over. Patty pan squash looks fancy, cooks fast, and delivers big flavor with minimal effort. This recipe gives you crispy-edged rounds, buttery centers, and a garlicky-herb finish that tastes like summer showing off.

Serve it next to steak, toss it with pasta, or eat it straight from the pan like a gremlin. If you’ve been sleeping on patty pan squash, wake up—this is the glow-up you’ve been waiting for.

What Makes This Recipe Awesome

This recipe hits that sweet spot of simple ingredients and maximum flavor. The squash gets a quick pan-sear for caramelized edges, then a fast toss in garlic-herb butter with lemon and grated Parmesan.

It’s fast—think 20 minutes start to finish—and flexible enough to work as a side dish or a full meal with add-ons.

The texture is the real MVP. You get tender centers with crispy browning that makes you forget this is technically a vegetable. Plus, it’s weeknight-friendly, budget-friendly, and almost impossible to mess up.

Almost.

What Goes Into This Recipe – Ingredients

1.5 to 2 pounds patty pan squash, small to medium, sliced into 1/2-inch rounds (halve or quarter tiny ones)
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes (optional for heat)
1 tablespoon fresh lemon juice (plus extra wedges for serving)
1/4 cup grated Parmesan (or Pecorino Romano)
2 tablespoons chopped fresh parsley (or basil, dill, or chives)
Zest of 1/2 lemon (optional but excellent)
1 tablespoon toasted pine nuts or sliced almonds (optional crunch)

How to Make It – Instructions

Prep the squash. Rinse and dry thoroughly. Slice into 1/2-inch rounds. If some are tiny, halve or quarter them so everything cooks evenly.
Moisture is the enemy of browning, so pat them dry.
Season simply. Toss the squash with 1/2 teaspoon salt and a drizzle of olive oil. This pre-seasons and jump-starts flavor.
Heat the pan. Set a large skillet (cast iron or stainless) over medium-high heat. Add 2 tablespoons olive oil and let it shimmer.
Sear in batches. Lay the squash in a single layer.
No stacking. Cook 3–4 minutes per side until golden-brown and tender at the center. Transfer to a plate.
Repeat with remaining squash.
Make the flavor bomb. Drop the heat to medium-low. Add butter to the pan. When melted, stir in garlic and red pepper flakes.
Cook 30–45 seconds until fragrant—no burning, we’re not making sadness.
Bring it together. Return all squash to the pan. Add lemon juice, lemon zest, and black pepper. Toss gently to coat.
Taste and adjust salt.
Finish with flair. Sprinkle Parmesan and parsley over the top. Toss once more. Add nuts if using for crunch.
Serve immediately. Hot and glossy is the goal.
Add extra lemon wedges on the side for the overachievers.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet with a tiny splash of oil for 2–3 minutes to revive the edges. Microwaving works in a pinch, but the texture will be softer—still tasty, just less crispy.

Want to meal prep?

Cook the squash to just shy of tender, then finish with the butter, garlic, and lemon when reheating. FYI, the cheese goes on last right before serving for best texture.

Health Benefits

Patty pan squash is low-calorie, hydrating, and fiber-friendly. It brings vitamins A and C, plus antioxidants that support skin and immune health.

You’re getting volume without the calorie overload.

Olive oil and nuts add heart-healthy fats, while garlic brings potential anti-inflammatory benefits. Parmesan contributes protein and calcium. Net-net: big flavor, solid macros, happy body.

Pitfalls to Watch Out For

Overcrowding the pan: If pieces overlap, they steam.
Steamed squash is fine; you came here for sear. Cook in batches.
Wet squash: Water blocks browning. Dry thoroughly before cooking.
Burning the garlic: Garlic goes from hero to zero fast.
Lower the heat when butter hits the pan and keep it moving.
Undersalting: Squash is mild. Season at the start and adjust at the end. Lemon helps, but salt seals the deal.
Too thick or too thin slices: Thicker than 1/2-inch won’t brown quickly; paper-thin will sog out.
Hit that 1/2-inch sweet spot.

Recipe Variations

Parmesan-Crusted: Dust slices with grated Parmesan before searing for crisp, cheesy edges. Flip carefully.
Spicy Harissa: Swap lemon and Parm for 1 teaspoon harissa paste and a spoon of yogurt on top. Add mint instead of parsley.
Mediterranean Toss: Add cherry tomatoes, olives, and crumbled feta at the end.
Finish with oregano.
Pesto Upgrade: Stir in 1–2 tablespoons basil pesto off heat. Skip the garlic butter to keep it fresh and green.
Sheet Pan Version: Roast at 425°F (220°C) with olive oil, salt, pepper for 18–22 minutes. Finish with garlic-lemon butter and Parmesan after roasting.
Protein Boost: Add seared shrimp or sliced chicken sausage in the final toss.
Boom—weeknight dinner done.
Vegan Swap: Use plant-based butter, skip cheese, and finish with toasted breadcrumbs and nutritional yeast for umami.

FAQ

Do I need to peel patty pan squash?

Nope. The skin is tender and totally edible, especially on small to medium squash. Just wash, dry, and slice.

How do I pick good patty pan squash?

Choose squash that feels heavy for its size with smooth, unblemished skin.

Smaller ones (3–5 inches across) are sweetest and most tender.

Can I make this in an air fryer?

Yes. Toss slices with oil, salt, and pepper. Air fry at 400°F (205°C) for 8–10 minutes, shaking halfway.

Then toss with melted garlic butter, lemon, and Parmesan.

What can I use instead of Parmesan?

Pecorino Romano for a saltier bite, Grana Padano for mellow nuttiness, or nutritional yeast for a vegan-friendly umami hit.

Why isn’t my squash browning?

The pan is either overcrowded, not hot enough, or the squash is wet. Dry the slices, preheat properly, and cook in batches. Also, don’t fuss—let it sit to sear.

Can I grill patty pan squash with this recipe?

Absolutely.

Brush with oil, salt, and pepper. Grill over medium-high 3–4 minutes per side. Toss with the garlic butter, lemon, and herbs right after grilling.

My Take

This patty pan squash recipe is a clutch move when you want big flavor with small effort.

The garlic-herb butter and lemon do the heavy lifting, while Parmesan and a quick sear make it feel restaurant-level. It’s the side dish that steals the plate, IMO. Make extras—you’ll “sample” half before it even hits the table.

And yes, that’s a feature, not a bug.