Several weeks ago I started a second round of squash seedlings. My! Have they grown!! You often hear about people growing various squashes in late spring and early summer. The truth is....oftentimes they do even better as a late summer/ early fall crop. This year I planted a new squash (at least new to me). It's called "White Scallop." It is one of the varieties of patty pan squash.
We had never tasted it before, but it's always fun to try new things. I looked up several reviews about the taste of white scallop squash. Several people stated that it has a smooth buttery flavor. I think they're right. I wasn't sure how to prepare it so I looked up several recipes. As usual......I ended up improvising again and came up with my own. It actually turned out really well! Unfortunately, we ate it too quickly and I failed to take a picture of the finished product. 😒 However, I did post pictures of the squash along with the recipe that I created should you decide to give it a try. I don't recall ever seeing white scallop squash in the grocery store. I have, however, seen patty pan and other squash varieties at the farmers market. It's possible you might find some there or at specialty grocer. Let me know your thoughts. 😀
Patty Pan Squash
One large patty pan squash or two smaller ones
3/4 cup of seasoned breadcrumbs (such as Progresso or Panko)
1/4 cup of flour
1/2 cup of parmesan cheese
salt and pepper to taste
1 large egg
1/4 cup of milk
Preheat the oven to 375. Slice the squash into thin slices. Mix all of the dry ingredients in a bowl. Whisk the egg and milk together. Dip the sliced squash into the egg mixture and cover with the breading mix. Place the slices onto a baking sheet and bake them 30 minutes or until suddenly browned and tender. Enjoy!