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Patty Pan Squash Cups Stuffed with Chorizo & Cheese

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Servings: 6
  • Course: Appetizers & Snacks

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  • One sheet Reynolds Wrap Non-Stick Aluminum Foil, 12 x 24 inches
  • 10 patty pan squash, about 2-inches diameter, or 3 medium zucchini, any color
  • 3 ounces pre-cooked Spanish Style Chorizo, finely diced
  • 1 shallot, finely diced
  • Pinch salt
  • 2 ounces gruyere cheese, grated
  • 1 egg, beaten


Step 1

Fold foil sheet in half to a 12x12 square, non-stick side inside. Place on baking sheet and lift top half to open. Cut 9 patty pans in half crosswise. To stabilize, cut a thin slice off bottoms if needed. For zucchini, cut crosswise into ½-inch thick rounds until you have 18 pieces. Use a melon baller or small spoon to scoop out the center of each piece, leaving a shallow indentation that does not go through the bottom. Place the squash cups onto the half of foil on baking sheet. Chop the scooped out centers finely and measure. If needed, chop the leftover patty pan or zucchini to make ½ cup.

Step 2

In medium skillet, cook chorizo until lightly browned. Use a slotted spoon to transfer to a bowl. If chorizo left no oil, add a teaspoon to skillet, add shallot, chopped squash and salt. Cook until soft and lightly brown, 2-3 minutes. Transfer to chorizo bowl and let cool slightly. Stir in cheese. Stir in 2 tablespoons beaten egg.

Step 3

Preheat oven to 375 degrees F. Mound the filling on top of each squash cup. Fold top half of foil loosely over squash cups and seal the edges. Bake in oven 10 minutes. Remove and turn broiler to High. Open the top of foil and broil the squash cups for 2 minutes or until lightly brown on top. Serve warm.

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