Patty Pan Parmesan is the signature Italian dish that I promised you last week.
I created it in 2005 when we were living in California, and my husband had an abundance of Patty Pan Squash growing in the garden. Now we live in Texas, and most of the vegetables we consume are grown by our neighbor, Billy. When he brought me a basket full of Patty Pans, I was so excited to make this dish again.
Here is a slice of it plated with fresh basil on top. Yum!!!😋 One of my favorite things to eat. Its low carb, so I can still eat it.🙂 I started a ketogenic lifestyle in February 2019 so that I could control my blood sugar without medications. If you are interested in the full story of my ketogenic journey, please read My Personal Story of Recovery.
INGREDIENTS FOR PATTY PAN SLICES:
- 8 large patty pans
- 1/4 cup of my Italian Spice Mix
- salt and pepper to sprinkle over patty pan slices
- olive oil to coat the patty pan slices
PREPARING THE PATTY PAN:
- Remove the stem and flower ends off the patty pan with a small paring knife
- Cut the patty pans into circular slices that are 1 inch thick
- Place the slices on a lined baking sheet
- Sprinkle each slice with salt, pepper and my Italian Spice Mix
- Drizzle with olive oil
- Rub each slice to evenly coat it with the spice mix and olive oil
- Flip and repeat seasoning the other side with salt, pepper, Italian spice and olive oil
- Place in a 400 F oven to roast for 10 minutes. Flip the patty pan slices at the 5 minute mark, which is half way through the roasting process.
INGREDIENTS FOR ASSEMBLING THE CASSEROLE:
- 24 ounces of marinara sauce (you can buy it or make it. Click on Marinara Sauce – An Italian Essential, for my recipe.)
- 1 large bunch of basil leaves
- 10 ounces of fresh mozzarella cut into thin slices
- 24 ounces of freshly grated Parmesan cheese
ASSEMBLY: the casserole is assembled in 2 layers
- Coat the bottom of a 9 X 11 glass baking dish with a thin layer of marinara sauce. This will prevent the bottom from burning.
- Place a single layer of roasted patty pan slices
- Top each patty pan slice with a piece of mozzarella and a basil leaf
- Sprinkle on a layer of grated Parmesan cheese
- Repeat, starting with another layer of patty pan slices
Bake uncovered in a 350 F oven until the casserole starts bubbling. At this point, turn to a low broil setting to brown the top layer of cheese. My oven has a high and low broil setting. If your oven has only one broil setting go ahead and use it. Whichever setting you use, turn the oven light on and keep a close eye on the casserole. We want the top layer to broil without burning.
Remove the casserole from the oven and let it rest for at least 20 minutes before serving. I like to make this casserole a day in advance because it tastes even better the next day. It also sets nicely overnight in the frig, and can then easily be cut into pretty slices that hold together well. Kind of like a gluten free, vegetarian lasagna.
This is a great vegetarian main dish. Pair it with a fresh green salad to make a complete meal. It can also be served with a protein and a green vegetable, to make a fancy plated entre.
Since I am a pescatarian, I plated a piece of the Patty Pan Parmesan with grilled shrimp and roasted asparagus. I love this presentation. We do eat with our eyes first. Enjoy 😍
I can’t believe how fast this year is going. Summer is almost over. Next week is labor day weekend already! In honor of labor day cook outs, I will be posting a recipe my husband made on the grill.
Until then Ciao 🖐 🙂