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
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.
Roasted Pattypan with Tomatoes and Basil Appetizer Recipe
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
- Preheat the oven to 400 degrees F
- Using a grater or mandolin (use caution), slice the squash width-wise in 1/8 inch rounds.
- Place on a baking sheet lined with parchment or Silpat silicon mat.
- Bake for 15 minutes or until tender.
- Remove from oven.
- 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!
- Remove from heat and allow to cool.
- Drizzle surface of each squash with garlic-infused olive oil.
- Slice, seed, cube tomato. Sprinkle tomatoes evenly on all squash.
- Follow this with chiffonade basil.
- Add a shaved piece of Parmesan-Reggiano on top. (Optional)
- Serve. Enjoy!
WE’D LOVE TO HEAR FROM YOU! If you do try any of Wisconsin Homemaker’s recipes, ideas or products be sure to share your comments below and photos on
Leave a Reply