It’s nearly impossible to miss the adorable, scallop-edged patty pan squash at the farmers’ market. Resembling mini UFOs—or spinning tops, if you prefer—patty pan squash offer a creamy, buttery flavor with a firm texture that lends itself to crispy, caramelized edges when prepared on a grill or grill pan.
For this garlicky grilled patty pan squash recipe, choose the smallest flying discs available. Smaller squash won’t require de-seeding or peeling, which leaves you more time to make my family’s secret Lebanese sauce, zeit wa toum, which translates to “oil and garlic.” A cross between chimichurri and chermoula, you can use this sauce on grilled meats, veggies, bread, eggs, or just about anything. I swear it will quickly become your new go-to condiment.
