It’s nearly impossible to miss the adorable, scallop-edged patty pan squash at the farmers’ market. Resembling mini UFOs—or spinning tops, if you prefer—patty pan squash offer a creamy, buttery flavor with a firm texture that lends itself to crispy, caramelized edges when prepared on a grill or grill pan.
For this garlicky grilled patty pan squash recipe, choose the smallest flying discs available. Smaller squash won’t require de-seeding or peeling, which leaves you more time to make my family’s secret Lebanese sauce, zeit wa toum, which translates to “oil and garlic.” A cross between chimichurri and chermoula, you can use this sauce on grilled meats, veggies, bread, eggs, or just about anything. I swear it will quickly become your new go-to condiment.
How to Make It
Remove the tops and bottoms of each squash. Cut crosswise into one-inch slices.
In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, parsley, mint, garlic, salt, and pepper. Set aside.
Preheat the grill to medium-high (400°F to 450°F) or prepare a grill pan on the stove over medium-high heat.
Brush each side of the squash with the mixture—reserving and setting aside any leftover sauce—and grill for two minutes on each side. To achieve perfect grill marks, resist the urge to disturb the squash while grilling. Remove from the grill and serve immediately with the extra sauce spooned overtop.