Best 9 Tomato Pattypan Squash Salad Recipes

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Tomato pattypan squash, also known as scallopini squash, is an interesting summer squash variety that provides a colorful and tasty addition to salads, stir-fries, and other dishes. Its slightly sweet flavor and firm texture hold up well in cooking and can be used interchangeably with other summer squash varieties. This article provides a comprehensive guide to creating the best tomato pattypan squash salad. We'll explore the different types of pattypan squash, ingredients that pair well with it, and step-by-step instructions for crafting a delicious and visually appealing salad.

Let's cook with our recipes!

TOMATO-PATTYPAN SQUASH SALAD



Tomato-Pattypan Squash Salad image

Combining small red tomatoes and baby squash, with a yummy dressing, this makes a colorful and delicious summertime salad!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups baby pattypan squash (and or or baby zucchini or yellow squash)
4 cups tomatoes (and or yellow currant tomatoes)
snipped fresh basil
2 tablespoons snipped fresh tarragon
2 tablespoons snipped fresh chives (or scallions)
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar (or red wine)
1 tablespoon lemon juice (or lime)
1/4 teaspoon salt
1/8 teaspoon black pepper
lettuce, of choice (optional)

Steps:

  • Cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. Drain. Cool vegsetables by adding cold water and ice cubes to pan; drain well.
  • Combine the drained squash, tomatoes and herbs in a serving bowl. Add lettuce of choice if desired.
  • In a screw top jar, combine remaining ingredients. Cover and shake well. Add half to salad; toss to coat. Season to taste with additional salt and pepper, if desired. Pass the remaining dressing Enjoy!

Nutrition Facts : Calories 86, Fat 7.1, SaturatedFat 1, Sodium 78.4, Carbohydrate 5.6, Fiber 1.2, Sugar 2.4, Protein 1.5

TOMATO, SQUASH AND BULGUR SALAD



Tomato, Squash and Bulgur Salad image

Yellow squash in a cherry tomato puree is tossed with bulgur and baby arugula and garnished with basil.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 cup cherry tomatoes (about 12 tomatoes)
1/4 cup olive oil
Juice of 2 lemons
Kosher salt
1 medium yellow squash, diced (about 3 cups)
1 1/2 cups medium bulgur
2 1/2 ounces arugula (about 5 cups)
Freshly ground black pepper
1/2 bunch basil, roughly chopped

Steps:

  • Puree the tomatoes, oil, lemon juice and salt to taste in a blender until fully combined. Pour the tomato mixture over the squash in a large bowl, stir to coat and let marinate while the bulgur is cooking.
  • Combine 2 cups water, the bulgur and 1 teaspoon salt in a medium saucepan and bring to a boil. Cover immediately, remove from the heat and let stand for 20 minutes.
  • Remove the squash from the marinade with a slotted spoon and add it to the bulgur. Add half the marinade and stir to combine. Add the arugula and toss. Season with salt and pepper. Transfer the bulgur salad to a large, shallow bowl and scatter the basil over the top.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

SUMMER SQUASH AND TOMATO SALAD



Summer Squash and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Combine 2 cups halved assorted cherry tomatoes with 1/4 cup each white wine vinegar and olive oil, 1 sliced shallot and 2 tablespoons each chopped basil, mint and chives. Season with salt and pepper and set aside. Thinly slice 1 each medium zucchini and yellow squash using a mandoline; spread out on a platter. Top with the tomato mixture and let sit, 30 minutes. Transfer to a bowl.

PATTYPAN SAUTE



Pattypan Saute image

Summer flavors like tomato and sweet red pepper complements sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

2 cups halved pattypan squash
1 medium onion, halved and sliced
2 teaspoons canola oil
2 garlic cloves, minced
1 small sweet red pepper, cut into 1/2-inch pieces
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 343mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO



Pattypan Squash Braised With Onion, Tomato and Chorizo image

Provided by Daniel Patterson

Categories     easy, side dish

Time 1h10m

Yield Serves 8 as a side dish

Number Of Ingredients 8

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 medium onions, coarsely chopped
2 cloves garlic, thinly sliced
2 pounds Roma tomatoes, peeled and coarsely chopped
1 cup sliced chorizo (about 1/2 pound)
2 pounds small (1 1/2 to 2 inches in diameter) pattypan squash, stem ends trimmed
Salt and freshly ground black pepper
2 tablespoons chopped cilantro

Steps:

  • In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
  • Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
  • Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 682 milligrams, Sugar 7 grams

PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO



Pattypan Squash Braised With Onion, Tomato and Chorizo image

Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you. I can't wait to try this one with SoyRizo!

Provided by chiclet

Categories     Vegetable

Time 1h5m

Yield 8 as a side dish, 4-8 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 medium onions, coarsely chopped
2 garlic cloves, thinly sliced
2 lbs roma tomatoes, peeled and coarsely chopped
1 cup sliced chorizo sausage (about 1/2 pound)
2 lbs small pattypan squash, stem ends trimmed (1 1/2 to 2 inches in diameter)
salt & freshly ground black pepper
2 tablespoons chopped cilantro

Steps:

  • In a large saucepan, heat 1 T of the olive oil over medium heat. Add the onions a garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 C olive oil and a pinch of salt.
  • Cover the pan, reduce heat to low, and cook until the squash are tender about 45 to 60 minutes.
  • Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.

Nutrition Facts : Calories 256.3, Fat 17.8, SaturatedFat 2.5, Sodium 16.1, Carbohydrate 23.7, Fiber 3.5, Sugar 8.3, Protein 5.3

SUMMER SQUASH AND TOMATO SALAD



Summer Squash and Tomato Salad image

Make the most of the season with our Summer Squash and Tomato Salad. The perfect summertime side dish, this squash and tomato salad makes use of fresh veggies and is ready in just 15 minutes time. Oh, did we mention it's also a Healthy Living recipe? You bet it is!

Provided by My Food and Family

Categories     Summer 2019

Time 15m

Yield 8 servings, 1 cup each

Number Of Ingredients 6

1 cup cooked red quinoa
1/2 cup KRAFT Olive Oil Vinaigrettes - Balsamic, divided
1 each zucchini and yellow squash, thinly sliced
4 plum tomatoes, thinly sliced
1/4 cup KRAFT Finely Shredded Parmesan Cheese
1/4 cup loosely packed fresh basil, thinly sliced

Steps:

  • Combine quinoa and 1/4 cup vinaigrette; spoon onto platter.
  • Add vegetables to platter; drizzle with remaining vinaigrette.
  • Top with cheese and basil.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.9536 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

SHAVED-SQUASH SALAD WITH TOMATOES, ZUCCHINI BLOSSOMS, RICOTTA, AND THYME OIL



Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil image

If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 12

1 generous handful fresh thyme sprigs (about 3/4 ounces)
1/2 cup extra-virgin olive oil
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
2 baby zucchini (3 ounces total), thinly shaved on a mandoline
4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
6 zucchini blossoms, halved or quartered if large
1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
Pinch of red-pepper flakes
1/4 teaspoon coarse salt
Coarsely ground pepper
3 ounces fresh ricotta (1/3 cup)

Steps:

  • Place thyme on a cutting board, and bruise with the dull edge of a knife. Place thyme and oil in a small saucepan. Cover, and heat over medium heat until small bubbles appear. Turn off heat, and steep thyme, covered, 20 minutes. Discard sprigs, leaving loose thyme leaves in oil. Whisk together lemon zest and juice and 2 tablespoons thyme oil (reserve remaining oil for another use; it can be refrigerated up to 2 weeks).
  • Combine half the dressing with the zucchini, pattypan squashes, tomatoes, zucchini blossoms, basil, red-pepper flakes, and salt. Season with pepper, and toss. Divide half the salad between 2 plates, and dot with half the ricotta. Top with remaining salad and remaining ricotta. Drizzle with remaining dressing, and sprinkle with basil.

Nutrition Facts : Calories 216 g, Cholesterol 13 g, Fat 60 g, Fiber 8 g, Protein 14 g, SaturatedFat 10 g, Sodium 395 g

STUFFED PATTYPAN SQUASH



Stuffed Pattypan Squash image

A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these 'Squash Volcanoes' and gobble them up! Enjoy!

Provided by Michele O'Brien

Categories     Side Dish     Vegetables     Squash

Time 30m

Yield 6

Number Of Ingredients 6

6 pattypan squash, stem and blossom removed
6 slices bacon
½ cup diced onion
1 ½ cups soft bread crumbs
¼ cup freshly grated Parmesan cheese
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
  • Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  • Bake for 15 minutes in the preheated oven, or until squash are heated through.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 8.4 g, Cholesterol 22.7 mg, Fat 14.3 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 374.3 mg, Sugar 1.4 g

Tips:

  • For the best flavor, use ripe tomatoes and pattypan squash. Look for tomatoes that are deep red and firm, and pattypan squash that is bright green and smooth.
  • If you don't have fresh herbs, you can use dried herbs instead. Use about 1/2 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
  • This salad is best served fresh, but you can store it in the refrigerator for up to 3 days. Just be sure to bring it to room temperature before serving.

Conclusion:

This tomato pattypan squash salad is a refreshing and healthy side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad to serve, give this one a try!

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