Being so cute & colorful makes patty pan squashes big hits
1. Brightly colored, this little squash comes in numerous varieties: white, bright yellow or orange, and ends in a thick green tail.
The pattypan is about the size of a pepper, semi-spherical in shape with
a scalloped border.
2. The French name pâtisson comes from the Provençal word for a cake made in a scalloped mould. It also bears the French nicknames of "Israel artichoke" and
3. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings such as garlic prior to reinsertion; the scooped-out husk of a pattypan also is sometimes used as a decorative container for other foods.
4. Choose the smallest ones available if you want the best taste and texture as once it gets older, its flesh whitens and toughens. Since pattypans are picked when immature, they should be eaten as soon as possible.
5. Mini pattypans are best used raw, since high heat can turn their flesh floury and slightly sour. Or you could always preserve them in vinegar!
Reference: Wikipedia, Nation Master, Ezine Articles, The Worldwide Gourmet, Wisegeek