Shrimp Stuffed Patty Pan Squash

6/18/2021 – This experiment turned out great and uses similar stuffing to what we made for Shrimp Stuffed Mirlitons. Mary added Conecuh’s Hot & Spicy Sausage and pre-baked the patty pans rather than boiling them as done with the Mirlitons.


  • 2 Patty Pan Squash. One yellow and one white
  • Creole Seasoning
  • The Stuffing
    • ½ cup diced onions
    • ¼ cup diced green bell pepper
    • ¼ cup diced celery
    • ¼ cup thinly sliced green onions
    • 4 average garlic cloves diced
    • 2 tbs olive oil
    • 6-inch piece of Conecuh Hot & Spicy Sausage, chopped small
    • Cayenne red pepper flakes from our garden
    • Salt and pepper to taste
    • 1 lb shrimp, peeled, deveined, and cut into ½” pieces, season with Creole Seasoning and let marinate for an hour or so.
    • ½ cup breadcrumbs plus enough to cover the stuffed squash
    • 1 cup parmesan, grated, plus enough to cover the stuffed squash

The Cook

  1. Preheat oven to 375 degrees.
  2. Cut inside the scallops of the patty pans and dig out the stem center and seeds with a spoon. Wipe them all over with olive oil. Season the hollowed-out area well with Creole Seasoning.
  3. Sauté the onions, bell pepper, celery & garlic in oil in a saute pan over medium-high heat until wilted. Add salt, pepper, and red pepper to taste—then green onions. Stir regularly.
  4. Add the shrimp, stirring to cook until pink.
  5. Add breadcrumbs and blend well.
  6. Fill the patty pan shells with the shrimp mixture to a raised, rounded shape. Firmly press it into the shells with a spoon and continue until it is rounded well above the shell.
  7. Top with remaining breadcrumbs and Parmesan cheese pressing them into the mound so they do not roll off.
  8. Bake on a cooking sheet for 15-20 minutes until the tops are nicely browned.

Comments and Next Time

  • With a salad (had leftover fresh corn and blueberry salad) the stuffed pattypan made a great dinner watching Piper play softball in Houston via a webcam.
  • The creole seasoning inside the shell gave it a nice light kick but the stuffing needed more kick. Maybe not Creole but a little cayenne or fresh spicy peppers in the saute.
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