Epicurious' baby zucchini and patty pan squash sautéed in herb butter in one simple recipe that uses patty pan squash. Another easy recipe for patty pan squash is scalloped squash casserole.
To make baby zucchini and patty pan squash sautéed in herb butter, melt 3 tablespoons of unsalted butter in a 10-inch skillet over moderate heat. Add 2 cups of stemmed baby zucchini, cut in half lengthwise and 2 cups of trimmed patty pan squash, halved crosswise. Sauté the mixture, stirring occasionally, for seven to eight minutes until it is tender. Transfer the vegetables to a serving dish, and season the mixture with 1 teaspoon of salt and 1/2 teaspoon of pepper. Add 3/4 cup fresh torn basil and 1/2 cup of fresh mint leaves, and toss all ingredients together.
To make scalloped squash casserole, mix one stick of melted, unsalted butter with an 8-ounce package of stuffing mix, and set it aside. Parboil 2 pounds of sliced patty pan squash and 1 chopped onion in a small amount of water for 6 to 8 minutes. Drain the mixture, add 1 cup of grated carrot, 1 can cream of chicken soup and 1 cup of sour cream, and season to taste with salt and pepper. Place half of the stuffing mix in the bottom of a shallow casserole pan, spoon in the squash mixture and top with remaining stuffing mix. Bake the casserole at 350 degrees Fahrenheit for 25 to 30 minutes until brown.