[ApplegateRanch]

Split in half along the rim, so you have a top & bottom. 1) Brush both cut sides & skin with olive oil, then sprinkle with your favorite herb mix. Place cut side down on grill, and lightly brown, then turn skin-side down, can cook a few more minutes until tender.

2) Use the same as zucchini, peeled or unpeeled; raw or cooked. Even stuffed.

I've been eating & growing them all my life; and love them. I prefer the light green tinted (Bennington's I think it is) to the white, yellow, or dark green (those are more globular) ones; or to the 'star' varieties.

If they mature, they get big & hard-shelled, and can be saved for seed, as they are an heirloom; just be sure that they are well separated from other squashes, or they will freely cross...or hand-pollinate a couple of flowers, then put a bag over them to keep bees out.

I have two like this (1 is about 8" across, and 3" deep) that have kept just sitting in the kitchen since last September, which I'll be 'harvesting' the seeds from in another couple of weeks.

[ApplegateRanch]

Oops! Forgot the picture of the mature pattypan.

[JRandomFreeper]

We had a roasted fall vegetable recipe at one of the fine dining restaurants that I worked at that included the flesh of older, harder, summer squash, baked whole, and the innards cubed to be recooked with the potatoes, mushrooms, carrots, parsnips, etc.....

As long as it isn't chewy or fiberous when it gets to the customer, they eat it up.

/johnny