pattypan parmesan

Pattypan Parmesan


  • 10 small pattypans about 3 to 4 inches in diameter
  • ½ cup whole wheat flour
  • ½ cup unbleached flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Olive oil
  • 3 cups grated Leelanau Cheese Co. raclette
  • 1 cup grated pecorino or Parmesan
  • 3 to 4 cups marinara sauce


Oil a 9-by-13-inch casserole dish. Cut squash into V- to ¼-inch slices. Dredge squash in flour, salt and pepper mixture. Fry in ¼ inch of olive oil. Drain on paper towels. Salt lightly. Put a small amount of marinara sauce in the casserole, then layer squash followed by marinara, grated raclette and Parmesan. Continue to layer until squash is used up and end with marinara, grated cheese and Parmesan. Bake at 350 degrees for 30 minutes or until golden. Rest 10 minutes and serve.

Photo(s) by Todd Zawistowsi