Best Pattypan Squash With Eggs Recipes
PATTYPAN SQUASH WITH EGGS
Make and share this Pattypan Squash With Eggs recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of squash, leaving a shell at least 1/4 inches thick.
- Brush squash and tops with about 1 tablespoons olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.
- Meanwhile, heat remaining 1 tablespoons olive oil in a large frying pan over medium-high heat. Add onion and 3/4 teaspoons salt.
- Cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds.
- Add thyme and cook, stirring, until combined.
- Set squash tops aside. Divide onion mixture evenly among the squash. Crack 1 egg into each squash, lifting out any white that doesn't fit. Sprinkle eggs with remaining salt.
- Bake until eggs are set, 15 to 20 minutes. Serve immediately, with tops replaced or set to the side.
Nutrition Facts : Calories 81, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 361.3, Carbohydrate 2.2, Fiber 0.2, Sugar 1, Protein 6.5
PATTYPAN SQUASH PANCAKES
A savory side dish using pattypan squash. My family can't wait every year until the squash are ripe and these cheesy little pancakes start showing up on their dinner plates. Crisp and flavorful, you can't eat just one! Keep in warm oven to 275 degrees F (135 degrees C) until ready to serve.
Provided by Candice
Categories Side Dish Vegetables Squash
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
- Heat oil in a large skillet to 350 degrees F (175 degrees C).
- Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 10.6 g, Cholesterol 48.7 mg, Fat 5.7 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 255.2 mg, Sugar 0.6 g
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