AIR FRYER GARLIC-HERB
KETO 2.0 PLUS
FRIED PATTY PAN SQUASH
Air Fryer Garlic-Herb Keto 2.0 Plus Fried Patty Pan Squash are an unusual choice for your vegetable dish, but are also a very good choice in many ways, as they are delicious and nutritious as well as kind of cute.
These can be quite the talking point as most people are not used to seeing them. They go back quite a ways in the history of the United States to before we were a country.
These summer squashes — with their tam o’ shanter shape and luscious colors — look more pretty than edible, but they are really tasty, so have no mercy, grab them off that fall centerpiece and cook ’em up while they are fresh and tender!
These organic summer squashes range in colour from bright yellow to green to even white. They’re very similar to zucchini but a tiny bit sweeter. They taste very good, but if you are either looking for something else or you cannot find them you can sub in other squash and get a similar meal. Garlic-herb fried patty pan squash, especially prepared in an air fryer, offers a winning combination of flavor and health benefits, particularly for those following a ketogenic (keto) or low-carb diet.
Why it tastes so good:
Patty pan squash’s mild, slightly buttery flavor:
Patty pan squash, also known as scallop squash, has a mild, almost buttery flavor that readily absorbs the flavors of other ingredients it’s cooked with.
Garlic and herbs’ aromatic depth:
Garlic adds a delicious bite, while herbs like parsley and basil contribute fresh, aromatic flavors, making the dish vibrant and enticing.
Air frying for crispiness:
The air fryer uses convection heat to make the outside of the squash crispy while the inside remains tender and flavorful. This creates a delightful textural contrast.
Oil and seasoning for enhanced taste:
Olive or avocado oil helps the spices stick to the squash, contributing to a golden-brown caramelization, while salt and pepper enhance the overall flavor profile.
Why it’s so good for you:
Low in calories and carbohydrates:
Patty pan squash is low in calories and carbohydrates, making it an excellent choice for those looking to manage their weight or blood sugar levels. One cup of patty pan squash contains approximately 18-25 calories.
Rich in vitamins and minerals:
Patty pan squash is a good source of vitamins A and C, potassium, and calcium.
High in fiber:
Keto-friendly:
With only 3.8 grams of net carbs per serving, patty pan squash fits well within the carb limits of a ketogenic diet, which aims to keep daily carb intake below 50 grams.
Antioxidant and anti-inflammatory properties:
Garlic contains allicin, a compound known for its antimicrobial, antioxidant, and anti-inflammatory benefits.
Heart and immune support:
Garlic can help promote heart health by potentially lowering blood pressure and cholesterol, and it can also boost the immune system.
In Summary:
Air-fried garlic-herb patty pan squash is a delicious and healthy choice because it combines the inherent goodness of the squash with the flavorful and beneficial properties of garlic and herbs, all while being prepared in a low-fat way using an air fryer.
AIR FRYER GARLIC-HERB KETO 2.0 PLUS FRIED PATTY PAN SQUASH
Equipment
Ingredients
- 5 cups halved small pattypan squash about 1-1/4 pounds
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
Instructions
- Preheat air fryer to 375°.
- Place squash in a large bowl.
- Mix oil, garlic, salt, oregano, thyme and pepper in another bowl;
- Drizzle over squash.
- Toss to coat.
- Place squash on greased tray in air-fryer basket.
- Cook until tender, 10-15 minutes, stirring occasionally.
- Sprinkle with parsley.
Notes
Nutrition Facts
2/3 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein. Wash and Trim: Wash the patty pan squash thoroughly to remove any dirt or debris. Using a sharp knife, carefully remove the stem and the bottom nub.2. Halve:
Cut the squash in half, lengthwise, from the stem to the opposite end.
3. Cut into desired shapes:
You can then cut each half into wedges, slices, or dice, depending on the recipe you’re using.
4. Prepare for cooking:
Once cut, the squash is ready to be cooked according to your chosen method (e.g., sautéing, grilling, roasting, etc.). History of Patty Pan Squash: American colonists called the fruits “cymlings” because the curved edges looked like those of an Easter Simnel cake. The French called them “pâtisson,” after another molded cake, and this was likely the origin of the patty pan name. Until 100 years ago, the most commonly served summer squash were round, flattened patty pan (or pattypan) squash. An ancestral food of eastern North America, patty pan squashes were the only type of squash that was eaten when young and tender; other varieties were allowed to ripen into pumpkins and gourds. Patty pan squash is the original summer squash, or “askutasquash” in the Narragansett language. Shapely, prolific and easy to grow, patty pan squash earned a list of names as it spread across the globe. American colonists called the fruits “cymlings” because the curved edges looked like those of an Easter Simnel cake. The French called them “pâtisson,” after another molded cake, and this was likely the origin of the patty pan name. Australians called them button squash. Today, many US garden seed catalogs call them scallop squash, while in food circles they are often called scallopini or tulip squash. Some people know them as flying saucers. Cooking with Patty Pan Squash Historically, patty pan squash was cut into chunks, cooked until soft with a little salt, and then mashed with butter and cream. It was also served breaded and fried, like eggplant. The slightly dense texture of patty pan squash helps it hold its shape when roasted in the oven or air fryer, or you can cut crosswise “steaks” for grilling. Patty pans are a top squash for stuffing with grains, meats or even pasta. To prepare a patty pan squash for stuffing, cut across the stem end to create a flat base, and then use a melon baller or grapefruit spoon to scoop out about half of the flesh. Sprinkle the prepared squash with salt and set aside to drain while you prepare a filling. When supply exceeds demand, use patty pan squash to make pickle relish, or carve, blanch, and freeze patty pan “boats” to enjoy in winter. These can be great fun to bring out during the holidays, when the fluted edible bowls seem very special indeed. Growing Patty Pan Squash Like other summer squash, patty pan squash is a warm-season crop best planted from late spring to early summer. There is no need to start seeds indoors, because the large seeds germinate within days after planting in warm garden soil. Plants can be grown in rows or hills, and you won’t need many. Three to four plants will produce a generous crop of beautiful squash that needs to be harvested at least twice a week. Use clippers to cut the fruits with a short stub of green stem attached while they are young and tender. The sprawling bushes resemble yellow crookneck squash in their growth habit, but are of slightly less interest to squash vine borers. They are also less susceptible to powdery mildew compared to most summer squash, though disease, insects and exhaustion catch up with the plants late in the season. Expect the harvest season to start about 60 days after planting and last about a month.
Compared to other summer squash, patty pan squash have a dense texture that helps them hold together when cooked
