Grilled Patty-Pan Squash with creamed corn and feta

Grilled Patty-Pan Squash with creamed corn and feta

Serves 3-4 people

  • 3-4 small patty pan squash, cut in 4 or 6 pieces(depending on the size of the squash)
  • ¼ tsp rosemary
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • fresh parsley, chopped

Creamed Corn:

  • 3 cups  frozen corn
  • 1 medium onion, chopped
  • 1 tbsp olive oil
  • 1-2 garlic clove, mashed
  • 200g soft tofu
  • ½ tsp Nutritional yeast
  • ½ tsp salt


  1. Heat a frying with a drizzle of olive oil and grill both sides of the patty-pan slices with a pinch of salt and rosemary, for about 3 minutes each side;
  2. Adjust salt and pepper and set aside;
  3. Creamed Corn: Fry the onions and garlic in a separate frying pan with a drizzle of olive oil and a pinch of salt for about 5 minutes;
  4. Add the corn and an extra pinch of salt. Cover the pan and let it cook for 5-7 minutes;
  5. Transfer the corn to a blender and save ½ cup of cooked corn for the finishing;
  6. Blend the corn with the soft tofu and nutritional yeast;
  7. Transfer back to the pan and adjust salt and pepper. Add a bit more water if too dry;
  8. Serve warm with the frilled patty-pan slices on top, crumbled tofu, the rest of the corn and chopped parsley.


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