Roasted Pattypan with Tomatoes and Basil Appetizer Recipe

Enjoy this vegetarian delight, Roasted Pattypan with Tomatoes and Basil Appetizer Recipe, that takes it’s cue from the Italian classic Bruschetta.

Roasted Pattypan with Tomatoes and Basil Appetizer Recipe

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I love creating low-cal, healthy recipes for my friends and family. Maybe that’s why I love this take on the Italian favorite: Bruschetta.

The “bread” is actually sliced pattypan squash that is oven-roasted and served with garden fresh tomato chunks, sprinkled with basil.

It’s one of the easiest veggie recipes I know of and one that can be assembled in no time at all.

The secret to this recipe’s success is the “flavored” olive oil that is brushed on the squash prior to baking. And, combined with fresh tomatoes and basil, you’ll be head over heel with just how delish this appetizer really is.

To start:

Carefully slice the pattypan squash with either a mandolin or a knife. The slices should be between 1/8 and 1/4 inch thick.

That’s why I like to use a mandolin. It makes the job so easy with no fuss.

Place the pattypan slices on a Silpat or parchment-lined baking sheet.

Heat olive oil with a pinch of pepper flakes and chopped garlic. Be careful not to overheat the oil or else the garlic will burn.

Brush the olive oil on each slice, then place in a preheated 400 degree F oven and bake for approximately 10-15 minutes. Once tender, remove and let cool.

While the pattypan is baking, cut, seed and dice tomatoes. Place in a bowl and set aside.

To plate the pattypan, scoop some of the tomatoes onto each slice and sprinkle with some fresh chopped basil.

These healthy bites are low-cal and deliciously light.

For a great meal idea, try this trio at your next meal: Roasted Pattypan with Tomatoes and Basil Appetizer Recipe | Arroz Congri | Stuffed Pattypan Squash

And, for more great vegetable appetizer recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.

5 from 1 vote

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Roasted Pattypan with Tomatoes and Basil Appetizer Recipe

Enjoy this vegetarian delight, Roasted Pattypan with Tomatoes and Basil Appetizer Recipe, that takes it’s cue from the Italian classic Bruschetta.

Course Appetizers

Cuisine American

Keyword 25-minutes-or-less, gluten free, pattypan squash, squash recipe, summer squash, vegan, vegetarian, winter squash

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 84 kcal

Author Deborah L Melian

Ingredients

• 3 pattypan squash
• 1 cup tomatoes seeded, cubed
• 1 clove of garlic sliced
• 1 tbsp basil chiffonade
• 1 tbsp olive oil extra virgin
• 1/4 cup Italian cheese mixed

Instructions

1. Preheat the oven to 400 degrees F
2. Using a grater or mandolin (use caution), slice the squash width-wise in 1/8 inch rounds.
3. Place on a baking sheet lined with parchment or Silpat silicon mat.
4. Bake for 15 minutes or until tender.
5. Remove from oven.
6. While you’re allowing the pattypan to cool, in a small frying pan, add olive oil and sliced garlic. Heat gently on medium heat for about five minutes. Do not burn!
7. Remove from heat and allow to cool.
8. Drizzle surface of each squash with garlic-infused olive oil.
9. Slice, seed, cube tomato. Sprinkle tomatoes evenly on all squash.
10. Follow this with chiffonade basil.
11. Add a shaved piece of Parmesan-Reggiano on top. (Optional)
12. Serve. Enjoy!

Nutrition Facts

Roasted Pattypan with Tomatoes and Basil Appetizer Recipe

Amount Per Serving (1 serving)

Calories 84 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Cholesterol 1mg 0%

Sodium 16mg 1%

Potassium 320mg 9%

Total Carbohydrates 6g 2%

Dietary Fiber 1g 4%

Sugars 4g

Protein 3g 6%

Vitamin A 12.4%

Vitamin C 34.3%

Calcium 4.2%

Iron 3.4%

* Percent Daily Values are based on a 2000 calorie diet.