Patty Pan-Zanella

A fun & dainty little variety of summer squash with a delicious buttery flavor, this rare Patty Pan squash can be found at your local farmers market. In a recipe adapted from the well-known food blog Love & Lemons, we made a “Patty Pan-Zanella” with our Black Peppercorn Olive Oil and our Sicilian Limoncello Bar Syrup. Perfect as a summer side dish! Recipe by: Taylor MacDougall
Dish Type:

Side Dishes, Vegetarian



Prep Time:

15 minutes

Cook Time:

8 minutes




  • 2 Tbsp + 1 Tbsp SOOC Black Peppercorn Olive Oil
  • 8 small Pattypan Squash, cut in quarters *Or sub 1 small Summer Squash, sliced halved and in ¼ inch pieces
  • ¼ tsp + ¼ tsp SOOC Garlic Medley Sea Salt
  • Cracked black pepper to taste
  • 2 Tbsp Pine Nuts
  • 8 oz Grape Tomatoes, halved
  • 1 small Cucumber
  • 1 small loaf of Ciabatta bread, ripped into 1-inch pieces
  • 8 oz Mozzarella pearls, halved
  • 3 Tbsp SOOC Sicilian Limoncello Bar Syrup
  • ¼ cup Basil leaves, chopped

Products used: Black Peppercorn Olive Oil , Garlic Medley Sea Salt , Sicilian Limoncello Bar Syrup


  • In a small bowl, combine the pattypan squash OR yellow squash with 2 Tbsp SOOC Black Peppercorn Olive Oil, ¼ tsp SOOC Garlic Medley Olive Oil, and cracked black pepper to taste. Toss to coat the squash. Heat a grill pan to medium/high heat. Add the squash to the pan and grill for about 4-5 minutes, until grill marks become apparent. Remove from heat.
  • Add pine nuts to the hot grill pan, tossing constantly for about 3 minutes, until toasted. Remove from heat.
  • In a large bowl, combine the grilled squash, grape tomatoes, cucumber, pine nuts, mozzarella, and ciabatta bread pieces. Drizzle with the remaining 1 Tbsp SOOC Black Peppercorn Olive Oil, SOOC Sicilian Limoncello Bar Syrup, ¼ tsp SOOC Garlic Medley Sea Salt, and cracked black pepper to taste. Toss together, and garnish with the basil leaves.
  • Let sit at room temperature for 30 minutes before serving. Enjoy!