Greek Stuffed Patty Pan Squash
This dish transforms tender patty pan squash into edible bowls filled with a savory Greek-style mixture of vegetables, herbs, feta cheese, and optionally rice or lentils. It’s vegetarian, Mediterranean, and bursting with summery flavor.
⏱️ Time:
Prep: 20 minutes
Cook: 35–40 minutes
Total: ~1 hour
Ingredients:
For the Squash:
6 small patty pan squash (or 3 medium-large ones)
2 tbsp olive oil
Salt & pepper, to taste
For the Filling:
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 medium tomato, finely diced (or ½ cup canned diced tomatoes)
½ cup cooked rice or cooked lentils (optional for heartiness)
½ cup crumbled feta cheese
¼ cup chopped Kalamatas olives
¼ cup fresh parsley, chopped
1 tsp dried oregano
Juice of ½ lemon
Salt & pepper, to taste
Instructions:
1. Prep the Patty Pan Squash:
1. Preheat oven to 375°F (190°C).
2. Slice the tops off the patty pan squash (just enough to expose the interior) and scoop out the flesh with a spoon, creating a hollow “bowl”.
3. Chop the scooped-out squash flesh and set aside for the filling.
4. Brush squash shells with olive oil, season lightly with salt and pepper, and place in a baking dish.
2. Make the Filling:
1. In a skillet, heat 1 tbsp olive oil over medium heat.
2. Sauté the onion until soft, about 5 minutes.
3. Add garlic and cook 1 minute.
4. Stir in the chopped squash flesh and tomato, cooking until tender, 4–5 minutes.
5. Remove from heat. Stir in cooked rice or lentils (if using), feta, olives, parsley, oregano, and lemon juice.
6. Season with salt and pepper to taste.
3. Stuff & Bake:
1. Spoon the filling into the hollowed squash shells.
2. Cover with foil and bake for 25 minutes.
3. Remove foil and bake an additional 10–15 minutes, until squash is fork-tender and tops are golden.
Optional Toppings:
Extra crumbled feta
Drizzle of tzatziki or yogurt
Sprinkle of fresh dill or mint
Notes and tips
No patty pan? Use zucchini, round courgettes, or bell peppers.
Make it vegan by omitting feta or using a plant-based alternative.
For a meaty version, add browned ground lamb or turkey to the filling.
❓ Frequently asked questions FAQ
Q: Can I prepare this dish in advance?
A: Yes! Stuff the squash up to 1 day ahead, refrigerate, then bake when ready.
Q: What sides go well with this?
A: Serve with lemon rice, Greek salad, or warm pita with hummus.
Q: Can I freeze this?
A: Cooked squash can be frozen, but texture may soften. Best eaten fresh.
Nutritional Information
Calories: ~180
Protein: 5–7g
Fat: 11g
Carbs: 14g
Fiber: 3g
Sodium: 400mg