When you’re in need of a throw together, one-dish meal…enter the casserole!
During the week I was planning our road trip and didn’t have much time to cook so I whipped together this patty pan and potato casserole with meatballs and Jeff & I were able to eat it for several meals in a row. It definitely saved me on time I usually spend in the kitchen, so I could use it for planning.
What Is Patty Pan Squash?
Pattypan (or patty pan) squash is a variety of summer squash. Typically it’s 2-3 inches in diameter and comes in shades of yellow, green and white. You’ll know these fun squash by the shape of their spiral edges.
My mother in law grew some extremely large patty pan squash this year in her garden, so instead of slicing and pan frying them to show off their unique shape, I chopped them up and added them to the potatoes in this casserole.
What If I Don’t Have Scallions?
Scallions and green onions are the same thing. They have a much more mild flavor when compared to regular white/yellow onions or shallots so if you don’t have any scallions on hand, you can replace them with fresh chives, leeks or you can even just them out if you’re not a fan of alliums.
For a quick little read about the difference between green onions, scallions and spring onions, check out this article on the kitchn.
Why Potatoes?
After getting the results from my gut permeability test and speaking to Spencer, my functional diagnostic nutritionist, one of the recommendations he made was to reintroduce potatoes and other starchy vegetables at every meal. At first I wasn’t sure how that was going to work but after implementing this recommendation for a few months, I have to say I’m feeling much better.
I highly recommend you purchase organic potatoes whenever possible because they are always listed on the dirty dozen.
