Product description
Patty pans are baby scallop-edged summer squash, named for their charming 'flying saucer' shape. Yellow patty pans are tender and mild with a delicate, slightly sweet, courgette-like flavour.
WHAT MAKES THEM SPECIAL
Picked young and small, they are tender enough to eat whole — skin, flesh and soft seeds. They are quick to cook, naturally low in calories, and their shape makes them ideal for roasting, grilling or stuffing.
SOURCED FROM SOUTH AFRICA
South Africa supplies excellent baby and speciality vegetables to the Gulf. [Confirm farm and any organic certification with supplier before using in live copy.] Freshly harvested and air-freighted to the UAE.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 18 kcal | — |
| Carbohydrates | 3.8 g | 1% |
| of which sugars | 2.2 g | — |
| Dietary fibre | 1.1 g | 4% |
| Protein | 1.2 g | 2% |
| Total fat | 0.2 g | 0% |
| Vitamin C | 17 mg | 19% |
| Potassium | 262 mg | 6% |
| Folate | 29 µg | 7% |
| Vitamin B6 | 0.11 mg | 6% |
HOW TO SELECT & STORE
- Store: refrigerate in the crisper drawer for up to 4-5 days.
- Do not wash until ready to use.
- Small and young = most tender; the whole squash is edible.
HOW TO USE & SERVE
Patty pan squash is a quick, versatile vegetable for any UAE kitchen.
- Roasted (easiest): halve or leave whole, toss with olive oil, garlic and herbs, roast until tender and golden
- Grilled: brush with oil and grill — lovely on a summer mezze or barbecue spread.
- Stuffed: hollow out larger ones and stuff with rice, mince or cheese, then bake.
- Sauteed: slice and pan-fry with garlic as a fast side.
- Raw: very young patty pans can be sliced thin into salads.
Pairs well with Mediterranean and South Asian flavors alike.
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Sign UpPatty pan is a baby scallop-edged summer squash, named for its 'flying saucer' shape. It has a tender texture and a mild, slightly sweet, courgette-like flavour. Picked young, the whole squash is edible — skin, flesh and soft seeds — so there is no peeling or deseeding needed.Patty pan is a baby scallop-edged summer squash, named for its 'flying saucer' shape. It has a tender texture and a mild, slightly sweet, courgette-like flavour. Picked young, the whole squash is edible — skin, flesh and soft seeds — so there is no peeling or deseeding needed.
Patty pans cook quickly. The easiest method is roasting: halve or leave whole, toss with olive oil, garlic and herbs, and roast until tender. They are also excellent grilled, sauteed, or hollowed out and stuffed with rice, mince or cheese and baked. Very young ones can be sliced raw into salads.Patty pans cook quickly. The easiest method is roasting: halve or leave whole, toss with olive oil, garlic and herbs, and roast until tender. They are also excellent grilled, sauteed, or hollowed out and stuffed with rice, mince or cheese and baked. Very young ones can be sliced raw into salads.
No. Patty pans are picked young and tender, so the skin is soft and edible and the seeds are small enough to eat. Simply rinse, trim the stem end if needed, and cook whole or halved. This makes them one of the quickest speciality vegetables to prepare.No. Patty pans are picked young and tender, so the skin is soft and edible and the seeds are small enough to eat. Simply rinse, trim the stem end if needed, and cook whole or halved. This makes them one of the quickest speciality vegetables to prepare.
Keep patty pans unwashed in the refrigerator crisper drawer, where they will stay fresh for about four to five days. Wash them only just before cooking. Smaller, younger squash are the most tender, so use them sooner rather than later for the best texture.Keep patty pans unwashed in the refrigerator crisper drawer, where they will stay fresh for about four to five days. Wash them only just before cooking. Smaller, younger squash are the most tender, so use them sooner rather than later for the best texture.
