Reviewed: Jul. 28, 2009

This was great! It exceeded my expectations. I was a little confused when the recipe called for me to have stem removed and then told me to remove the stem in the directions, but I just left them on and removed them after cooking. I did use reduced fat colbyjack and parmesan, and it was wonderful!

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Reviewer:

taertman2516

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

Living In: Winona, Minnesota, USA

Reviewed: Jul. 20, 2009

Pretty yummy! This the first year for pattypans in my garden so I was really looking for a way to cook them. This was great, but I think I am going to keep tinkering to find additional ways to prepare. Thanks for the recipe!

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Reviewer:

love2cook

Reviewed: Jul. 18, 2009

This recipe was great! My husband HATES squash of any kind, but when he tasted this recipe he asked me to make it again! It was very tasty,easy to do and a nice way to use the extra squash in my garden. Thanks!

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Reviewer:

Jen K.

Reviewed: Jul. 13, 2009

I used 1/2 cup breadcrumbs, and put slice mozzerella on top. I also got rid of about 1/4 of the squash innerds and still had more than enough to stuff the shells. VERY GOOD!

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Reviewer:

jamie

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Jun. 19, 2009

Very good, I also added shredded cheddar cheese to the mixture.

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Reviewer:

Sandra

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Astoria, Oregon, USA

Reviewed: Jun. 8, 2009

These are awesome little things. :o) I'd never had pattypan squash, but they looked so cute at the farmer's market I had to try. Bf said this recipe reminded him of stuffed mushrooms. Maybe so, but I definitely prefer the squash to the mushroom base! The squash is tender and sweet and the stuffing is salty. Perfect combo! Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: May 27, 2009

Served it to my company. We all loved it. I'll be looking for pattypan squash at the market.

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Reviewer:

Carla Edith

Reviewed: Sep. 7, 2008

This is really easy to make and very delicious. I used Italian-seasoned breadcrumbs and didn't use any salt or pepper. Sometimes I skip the bacon and use leftover chopped meatballs or other cooked meat that I have in the fridge. Chopped fresh basil mixed into the stuffing at the end is nice, too. This is one of my favorite fast and easy meals!

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Reviewer:

linhn

Reviewed: Aug. 3, 2008

I followed the method but changed the recipe up. I stuffed the insides with the chopped squash, breadcrumbs, and cheddar cheese. At my grocery store the little yellow ones are called "sunburst squash" and the green are called "pattypan." I don't know if there was something wrong with my squash but they tasted way bitter.

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Reviewer:

busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

Reviewed: Jul. 25, 2008

At the farmer's market I bought a basket of very small baby patty pans, 1-2 inches across, some the pale green, some bright yellow, and some the dark green. Obviously I couldn't stuff them so I cut them in half horizontally and layered the rest of the ingredients on top in a casserole dish. Baked for the same amount of time and OH MY GOODNESS...it was soooooo good. I did sprinkle the top with a bit of extra parmesan to give it a nice browned topping. EXCELLENT. I think this would work no matter the size, the large ones would serve more than one person. I love the tender tiny ones.

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