Grilled Pattypan Squash
1 medium pattypan squash (do not peel)
Salt and Pepper
Cut off the stem end of the squash and lay flat. Slice the squash 1/4 to 1/2″ thick slices. You will now have “rounds” of the squash. Drizzle olive oil on both sides and season with salt and pepper. We usually add garlic powder, too. Try it with lemon thyme, rosemary or oregano.
Place squash rounds flat on the grill on medium heat. Cook until browned on one side, then flip. Continue cooking until the squash is tender. The squash will be caramelized for a nice, sweet taste.
One squash serves 2 as a side.
You can also do this with thick slices of large zucchini or yellow squash. Just don’t overcook … the skin is thinner on those and won’t hold together quite as well.