As the zucchini apocalypse begins to subside, you may be feeling like you have had enough of summer squashes. But that is only because you have never heard of the pattypan. Pattypan squash, also known as scallop squash, is a variety of summer squashes originating in Mexico. Native Americans have cultivated it for centuries.
The small yellow, green or white flying saucer shaped squash is just starting to turn up at farmer's markets and some grocers, and its worth a try. Its not a stretch to say the pattypan is the best tasting of all summer squashes. Just like other summer variety squash types, pattypan is one of the very low-calorie vegetables. 100 grams of raw fruit carry just 18 calories. It contains no saturated fats or cholesterol.
Fresh pattypan fruits carry relatively more vitamin A than zucchini as well as more folates, pyridoxine and niacin. It is an excellent source of vitamin-C and other B-complex groups of vitamins like thiamin, pyridoxine, riboflavin. It is a significant source or potassium, calcium, iron, manganese, phosphorus, and zinc as well.
Ok, so how do you prepare pattypans? Simple.
Cut a pattypan into wedges and saute in olive oil for 3 or 4 minutes. They pair well with bell peppers and are great topped with your favorite herbs and spices. They are also right at home atop pastas. Or slice them thin and add them to salads raw.
Looking for something a little different? Put pattypans on your list.
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