Adapted from:


For the Crispy Zucchini:

For the Creamy Herb Sauce:

  • 8 oz sour cream
  • 1 Tbsp fresh thyme, basil, chives, or other herbs, minced
  • 1 tsp freshly squeezed lemon juice
  • Salt and pepper, to taste


For the Crispy Pattypan:

  1. Place flour in a small bowl and set aside. Mix parmesan, parsley and breadcrumbs together in another small bowl and set aside. Beat eggs and milk together in a separate bowl and set aside.
  2. Dredge each pattypan slice first in the flour, then in the egg mixture, then in the breadcrumb mixture. Have breaded squash ready on one plate or in one bowl for pan frying.
  3. Heat up a frying pan and add oil. When oil is hot, add breaded pattypan. Keep the heat on medium to prevent burning. Cook until squash is golden brown, about two minutes on each side. Place fried squash on paper towels to absorb oil. Serve immediately with Creamy Herb Sauce.

For the Creamy Herb Sauce:

  1. Whisk sour cream, thyme, lemon juice, salt and pepper together. Keep refrigerated after use.