about 6 to 8 minutes for pattypans
, 4 minutes for zucchini
I like to hollow out single-serving-sized pattypans and zucchinis for stuffing, and then steam-blanch them before freezing.
I even steam-blanch and freeze an assortment of hollowed-out, stuffable veggies, such as pattypan squash, zucchini, small eggplant and peppers.
rounds and quarter pattypans
. Put squash in a colander, sprinkle with salt, and gently toss to coat.
You've never seen a squash like the new 'Sunburst' pattypan. Brightly colored like yellow crookneck squash, with creamy white flesh, it has a mild flavor and satiny texture similar to that of regular pattypans or scalloped squash.
Butter-steamed Sunburst Pattypans 2 to 4 tablespoons butter or margarine 1/4 cup water 24 tiny yellow pattypans (1 to 1-1/4 in.
Stuffed Sunburst Pattypans Water 2 to 2-1/2 pounds (about 6) yellow pattypan squash, each 3 to 5 inches across, stem ends trimmed off 1/4 pound (1/2 cup) cream cheese 1/2 cup chopped green onion 3 tablespoons whipping cream 5 tablespoons finely shredded or grated parmesan cheese 1 cup shredded swiss cheese Salt and pepper 3 tablespoons coarsely torn soft bread crumbs
My last trip to market turned up purple peppers, pattypan squash and an astounding variety of herbs.
I like to throw together any combination of fresh summer vegetables (a favorite is pattypan squash) to saute and serve with crusty bread.
1 tablespoon extra-virgin olive oil 6 yellow or green pattypan squash, sliced into 1/2" cubes 1 large garlic clove, minced 2 cups yellow wax beans (or green beans), cut into 1 "pieces 1/2 a poblano pepper(*) kernels sliced from 1 large ear of corn salt and pepper to taste Asiago cheese, coarsely grated chopped fresh basil or oregano leaves(**) Cut the vegetables and put into separate bowls.