Salads, Vegetarian, Appetizer

Baby Pattypan Squash
with Ricotta Filling & Dill Pesto

I need to admit that I have a weak spot for baby vegetables in my heart. I found them charming. Whenever I work with them they extend my imagination and they make creating easy. Same thing happened with these tiny patty pans. I honestly cooked patty pans for the first time but I could easily make 5 more dishes without even thinking much. I knew I wanted to stuff them in the first place. Then decide to steam them to keep the beautiful texture and the color. Because no other technique would given me a better result. Then I knew I wanted to use dill leaves because no other herb matches with Zucchini family as dill does and making some changes on a classic sauce like pesto doesn’t kill anyone. Right 😉
This doesn’t happen with every vegetables. This  patty pans are really precious …

Please follow my heart and instructions below to make this pretty…

Baby Pattypan Squash with Ricotta Filling & Dill Pesto

Course Salad, Snack, Appetizer
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 People
Author Kayra


For Pattypans

  • 200 gr Pattypan Squash
  • 50 gr Red Onion chopped
  • 1 clove Garlic chopped
  • 50 gr Ricotta strained
  • 5 gr Parmesan grated
  • Salt , Pepper & Chili Flakes

For Dill Pesto

  • 50 gr Dill leaves roughly chopped
  • 5 gr Tarragon leaves
  • 20 gr Pumpkin seeds roasted
  • 20 gr Parmesan grated
  • 1 clove Garlic smashed
  • 1/2 tsp Lemon Juice
  • 125 ml Olive oil


For Pattypan Squash & Ricotta Filling

  1. Cup the head off of the squash and keep it for later as you can see in the picture.

  2. Then cut a small bit from the bottom so that they can sit easily on the plate.

  3. Remove inside with the smallest spoon you have as shown in the  picture. I   have used 1/8 tsp that was just perfect fit. Make sure you don’t go too  deep   & break the bottom of squashes.

  4. Season  pattypans   and   the   heads  with  salt &  pepper and  arrange  on  the steamer  upside  down  and  steam  it 5 to 8 minutes. They are really tiny and can get fragile if you overcook.

  5. Lift it  with  a strainer  and  dip  it  with the strainer to an ice bath to stop cooking process  for  5  minutes,  lift  it  and  make  sure they are still upside down so they don’t have any liquid left inside.

  6. Set aside.

  7. Chop onion, garlic and inner part that you removed from pattypans.  Sauté onion and garlic with 5 ml olive oil until fragrant.

  8. Add  inner part of squash and cook until soft  about 10 minutes. If it doesn’t  get soft you may add a lil water  but  make   sure it  is  completely  evaporated  when you are done cooking. Add thyme and chili flakes, check seasoning. Cool it down.

  9. Once it is cold, mix with ricotta &parmesan and adjusts seasoning.

  10. Put it in a piping  bag  and  fill  the  pattypans.  I  found  it  easier  to  fill  this tiny pattypans with piping bag. You may also fill it with a tea spoon.

  11. Set aside.

For Dill Pesto

  1. Roast pumpkin  seeds  in  180 ° C  oven  for  about  2  minutes  or until they start popping and cool them down.

  2. Add all ingredients in a blender and pulse  until  a  nice  thick  paste  but  still a lil chunky. This is how I like pesto. You may bland it more for a smoother pesto.

  3. Adjust seasoning and keep it in the refrigerator up to 3 days.


  1. Arrange filled pattypans on a plate, arrange the heads  as well  as  you like.

  2. Drizzle pesto sauce or serve it as a dip.

P.S: It took me 5 minutes to finish eating the entire plate by myself 🙂

If you cook this recipe, please tag me on Instagram #kayracooking  I would love to see 🙂

Bon appétit…

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