If you're looking for an easy patty pan squash recipe, this is one of our favorite ways to enjoy this fun summer vegetable! Tender patty pan squash and juicy cherry tomatoes are tossed in a creamy homemade pesto made with non-fat cottage cheese instead of the large amount of olive oil and cheese found in traditional pesto. The result is a fresh, flavorful summer dish that's creamy, delicious, and easy to make. And yes, we added an optional habanero because apparently we just can't leave well enough alone. 🌶️😂
Easy Patty Pan Squash Recipe with Creamy Pesto
We absolutely love summer squash, but patty pan squash might be the cutest one in the garden. With its fun little flying-saucer shape, sweet flavor, and tender texture, it’s one of our favorite vegetables to cook during the summer and early fall.
For this recipe, we tossed fresh patty pan squash and juicy cherry tomatoes with a creamy homemade pesto sauce, baked everything until tender, and finished it with a little cheese on top. Simple, fresh, and packed with flavor!
And because we’re always looking for ways to cut calories without cutting the good stuff—aka flavor, we gave traditional pesto a makeover. Instead of using a lot of olive oil and cheese, we make our creamy pesto with non-fat cottage cheese. It blends into a smooth, creamy sauce that tastes rich and cheesy without all the extra calories.
Yes, cottage cheese strikes again. We’re putting that stuff in everything. 😂
Key Takeaways
- Patty pan squash is a favorite summer vegetable with a fun shape, mild sweetness, and tender texture.
- This easy recipe combines patty pan squash and cherry tomatoes with a creamy pesto made with non-fat cottage cheese.
- The creamy cottage cheese pesto is simple to make and delicious on vegetables, grilled chicken, fish, sandwiches, and more.
- Finish the casserole with Cotija cheese and serve it as a flavorful side dish or light meal.
- Make extra creamy pesto—you'll find plenty of reasons to eat it! 😄
Why We Love This Creamy Pesto Sauce
We have completely fallen for this creamy pesto sauce. It has become one of our favorite summer flavor boosters, and once you make it, you may want to put it on everything.
Obviously, it’s delicious with patty pan squash, but don’t stop there! Spread it on crusty bread, spoon it over grilled chicken or fish, add it to a sandwich, or use it as a quick dip.
We usually make extra and keep it in the refrigerator because apparently we now believe every meal can be improved with a spoonful of creamy pesto. So far, we haven't been proven wrong.
How to Make the Creamy Pesto Sauce
Making the pesto is incredibly easy. Add fresh basil, parsley, garlic, lemon, non-fat cottage cheese, and a pinch of salt to a blender or food processor. Blend everything together until smooth and creamy.
Want a little heat? Add a habanero pepper!
Yes, we know. We add habaneros to almost everything. 🌶️ But it’s completely optional. The creamy pesto is packed with fresh flavor whether you make it mild or give it a spicy kick.
Build the Patty Pan Squash Casserole
Once the creamy pesto is ready, the rest of this recipe comes together quickly.
Cut the patty pan squash into bite-size pieces and add it to a bowl with the cherry tomatoes. Pour in the creamy pesto sauce and toss everything together until the vegetables are nicely coated.
Transfer the squash and tomatoes to a casserole dish and bake at 350°F for about 30 minutes, or until the squash is tender and can easily be pierced with a fork.
Don't Forget the Cheese!
Once the squash is tender, finish the dish with a little cheese on top. Cotija, goat cheese, or feta are all delicious choices, so use whichever one you love—or whichever one happens to be hiding in the refrigerator.
The salty cheese is the perfect finishing touch with the creamy pesto, sweet patty pan squash, and juicy roasted tomatoes.
A Simple Summer Squash Recipe Packed with Flavor
This Patty Pan Squash with Creamy Pesto Sauce is one of those recipes that proves vegetables do not have to be boring. The squash is tender, the tomatoes get juicy and sweet, and that creamy cottage cheese pesto brings everything together.
Serve it as a side dish with grilled chicken or fish, or enjoy it as a light meal with some crusty bread to soak up all that delicious pesto sauce.
And definitely make extra creamy pesto. Trust us on this one. 😄
Looking for somethig else? You might also enjoy these recipes:
Patty Pan Squash Recipe with Creamy Pesto
A Few Things We Use
Ingredients
Basil Sauce
- 2 Cups Basil
- 1 Clove Garlic
- 1 Cup Parsley
- 1 Lemon - Juice and Zest
- 1 teaspoon Salt
- 1 ½ Cups Non-Fat Cottage Cheese
- 1 Habanero Optional
Squash and tomatoes
- 1 ½ Pounds Squash
- 2 Cups Cherry Tomatoes
- 2 Ounces Cojita Cheese
Instructions
Pesto Sauce
- Add the garlic to a food processor and pulse until finely chopped.
- Add the basil and parsley.
- Add the lemon zest and lemon juice.
- Add the cottage cheese, salt, and optional habanero pepper.
- Blend until everything is combined into a smooth and creamy pesto sauce.
Building The Casserole
- Preheat the oven to 350°F. Cut the patty pan squash into bite-size pieces.
- Place the squash and cherry tomatoes in a large bowl and toss together.
- Add the creamy pesto sauce and gently stir until the squash and tomatoes are evenly coated.
- Transfer the mixture to a casserole dish.
- Bake for about 30 minutes, or until the squash is tender and can easily be pierced with a fork.
- Sprinkle the Cotija cheese over the top.
- Serve and Enjoy!!!
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