Garlic Grilled Pattypan with Chia Brown Rice

Written by Shaina of Food for My Family.

My garden is bursting with fresh produce. Daily I go out and check on tomatoes, cucumbers, lettuces, and a huge amount of squash. Remind me again why I thought five courgette and summer squash varietals was a good idea?

Really, I adore squash, but in an effort to make all the squash I eat interesting, I simply overlooked the fact that one zucchini plant has the ability to produce enough zucchini for more loaves of zucchini orange bread and stir fry than one family can eat. Multiple that times five and suddenly I am in need of coming up with interesting ways to use all of our bountiful squash harvest.

That said, I’m really enjoying the bowl full of pattypan goodness that graces my table daily. Their flying saucer shapes and vibrant colors I will never tire of, no matter how many times a week I have to eat them.

Photos by Shaina Olmanson | Food for My Family

How can you argue with finding this hidden in your garden? Pulling back those large leaves is like unwrapping a Christmas present. As is the case with other summer squash, pattypan can be picked in various sizes. Small pattypan can be bite-sized and won’t need to be cut before cooking, but larger should be sliced. Ideally, picking them before they’re over 3″ in diameter will produce the best texture.

More Pattypan Recipes

Pattypan with Baked Eggs | The Kitchn
Pretty-in-the-Pan Stuffed Pattypan Squash | Oh She Glows
Thai Red Curry Shrimp with Pattypan | Food for My Family
Pickled Baby Pattypan | Food in Jars
Roasted Pattypan Sqash with Herbed Chickpeas | Chocolate and Zucchini
Baby Zucchini and Pattypan in Herb Butter | Epicurious

Garlic Grilled Pattypan with Chia Brown Rice

Grilled pattypan squash and bell peppers with a creamy garlic vinaigrette served over brown rice and chia seeds.
5 from 3 votes
Print Pin Rate
Course: Main Dishes
Servings: 4 people
Calories: 846kcal


  • 3 heads garlic or 12 unpeeled cloves
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons raw honey
  • 1 tablespoon minced lemon basil
  • Sea salt
  • Fresh cracked black pepper
  • 3 cups brown rice
  • 2 tablespoons chia seeds
  • 4 2 to 3-inch pattypan squash sliced
  • 2 sweet bell peppers cut into sections


  • Preheat oven to 400º F. Peel off the outer layer of the garlic bulb, leaving the garlic cloves with their skin on and attached as one bulb. Cut 1/2" off the top of the bulb to expose the garlic.
  • Place the garlic bulbs on a lined baking sheet, cut side up, and drizzle with 2 tablespoons of olive oil. Bake for 30 minutes or until garlic is soft. Remove from oven and allow to cool.
  • When the garlic is cool, remove from skins. Add to a food processor or blender and blend until smooth. To the garlic, add the white wine vinegar, Dijon mustard, and honey. Mix until combined.
  • With the food processor running, slowly incorporate the remaining olive oil until thick and creamy. Mix in lemon basil and season with salt and pepper.
  • Cook brown rice according to package directions.
  • While the brown rice is cooking, toss the sliced pattypan and bell peppers in 2 tablespoons of vinaigrette. Heat grill to medium-high. Grill vegetables until they begin to brown on both sides, 2-3 minutes per side.
  • When the rice is cooked, stir in chia seeds. Top with grilled vegetables and drizzle with vinaigrette.


Calories: 846kcal | Carbohydrates: 124g | Protein: 14g | Fat: 33g | Saturated Fat: 5g | Sodium: 43mg | Potassium: 616mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1890IU | Vitamin C: 82.5mg | Calcium: 127mg | Iron: 3.9mg


What are your favorite ways to use summer squash?

About Shaina

Shaina Olmanson is the home cook and photographer behind Food for My Family, where she shares recipes, tips, opinions and her philosophy on food as she wades through the process of feeding her family, her friends and anyone else who will let her. She strives to teach her four children how to eat well: seasonally, locally, organically, deliciously and balanced.

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  1. I love summer squash! I actually just posted a recipe last week that is one of my staples. I love it! There was one year that our CSA was giving us HUGE amounts of patty pan squash every week. After a while I had to start grating and freezing it. Not the best way to use patty pan, but I was sick of it 🙂 Not this year, this year I am dying for summer squash, and have next to none!

  2. I’ve shredded and frozen zucchini for zucchini bread this fall/winter when we’re missing it.

  3. This post makes me miss the US! We lived in Austin, TX and got tons and tons of squash in our CSA. Now we live in Ireland, and summer squash is not widely available. One of our favorite squash recipes was what we called HHVP – Hungry, hungry vegetarian pasta.

    Prepare 1 lb of pasta (any type is fine)
    Saute as much zucchini, patty pan, yellow squash, bell pepper, onion, and garlic as you would like. (We usually did about 1-1.5lbs, combined.)
    Toss cooked vegetables with pasta, and cheese of your choosing – feta, goat, cheddar, parm – whatever you have on hand, really.
    Enjoy warm or chilled.

  4. Such beautiful squash!!! This looks delicious!

  5. We have lots of pattypan and other squash growing in my university’s community garden so I will have to make this once we harvest tomorrow! Look’s delicious!

  6. 5 stars
    Super delicious! I just bought these at the farmers market ans was wondering how I would prepare them. I love the idea of chia seeds. Though, I would be happy eating grilled zucchini everyday.

  7. Zucchini and summer squash of all kinds – I love them! One of my favorite ways to eat summer squash is to cut it into large dice and sauté it with a few onions, then toss in some fresh cherry tomatoes and sprinkle with feta and herbs. Yum.

  8. Amber | Bluebonnets & Brownies says

    5 stars
    It shames me that I’ve never actually eaten Patty pan squash. We typically stick to zucchini or yellow squash. I’m going to grab one of these at the market!

  9. These squash recipes are making me hungry. Although I’m quite happy with zucchini sauteed with garlic and olive oil. Got overload? I shred it, freeze it and put it in lasagne, meatballs, hamburgers, bread, muffins . . . anything. I’ll toss in a handful and sneak in a little extra veggies. It brings moisture and a little rich sweetness.

  10. 5 stars
    I love garlic in every possible combination, so this recipe is just made for my kitchen. Thanks for sharing.

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