Pattypan Squash With Pastitsio Topping

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“Perfect side dish for Greek or Italian casseroles! Or use a Mexican cheese like queso ranchero for Mexican night. Inspired by ZWT.”
READY IN:
50mins
SERVES:
6-8
YIELD:
6-8 pattypan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. PATTYPAN:
  3. Bring pattypan to a boil and cook until tender, about 10 minutes. Drain and set aside.
  4. BECHAMEL:
  5. Heat butter over medium heat, stir in flour until smooth and just slightly browned.
  6. Add milk a little at a time, stirring to incorporate each addition, then add salt, pepper and nutmeg. Remove from heat.
  7. In a small bowl, temper the beaten egg by adding a spoonful of bechamel and stirring, repeating 3-4 times. Then add the egg mixture to the bechamel and stir.
  8. PUT TOGETHER:
  9. Using a grapefruit knife, cut the top of the pattypan's off leaving a nice "bowl" to fill.
  10. Remove the stems from the pattypan tops you just cut off, then add the tops to the bechamel sauce and use a potato masher to incorporate.
  11. Arrange pattypan's in a 9x9 casserole dish and fill with the bechamel mixture, bake for about 30 minutes or until done.

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