Baked pattypan squash steaks with cheese and herbs
Recipe type: Vegetable side
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
These steaks are a great way to use up larger squashes and make the perfect vegetarian main. Your guests won't even miss the meat!
  • 1 large pattypan squash (about 20cm in diameter)
  • 4 Tbsp olive oil
  • your favourite seasoning (I used a Greek seasoning from South Africa that includes oregano, thyme, pepper, rosemary, mustard seeds and salt)
  • 80g grated Pecorino (or hard cheese of your choice)
  1. Pre-heat the oven to 180C.
  2. Slice the pattypan lengthways into uniform slices between 5 and 10mm thick. Scoop out the seeds and discard.
  3. Arrange the slices in a single layer on a baking tray lined with a silicone baking mat or aluminium foil.  Brush each one with olive oil and season.
  4. Place in the centre of the oven and bake for 20 minutes, then test if they are soft enough to pierce easily with a knife. (if your slices are on the thick side, they may need longer.)  Turn the slices over, brush the other side with olive oil and return to the oven for 10 minutes. Check that they are soft enough to eat.
  5. If the squash slices are soft enough to eat, top each slice with grated cheese and season. Turn on the grill and return to the oven for a further 5-10 minutes or until the cheese is bubbling and turning golden.  Serve hot.
Recipe by Cooksister | Food, Travel, Photography at