Organic Benning’s Green Tint Patty Pan or Scallop Summer Squash a Keeper!

I grew this squash in 2012 and as I review 2013 crops I plan on growing this again in 2014 since it was one of the best squash I have grown! I am working this week cleaning up fall gardens, and fertilizing my fall crops, and deciding which crops, I will grow 2014. This was such a beautiful squash, disease resistant, tasty, and VERY prolific. I believe they taste better when they are smaller, but since they produce a lot just on one plant I did find the larger ones make great casseroles and muffins. Below is my post from summer 2012.


I grew Benning’s Green Tint Scallop Squash in our sustainable garden in 2012. This is an heirloom squash dating back to the early eighteenth century. It was introduced to the United States in 1914. It produced wonderfully and made a significant impression on most of the people who toured  our Urban Potager.

I lost some squash this year to the vine borer. Benning’s Green Tint Scallop won the battle against the squash bug, vine borer, and cucumber beetle. I love how the blooms stay on the patty pan when it is ready to eat!

I started two Benning’s Green Squash from seed in late May. This one was the strongest to develop. The other one never developed and later died. This plant was vibrant and determined from its first day. It is one plant, and you can see that it has wandered off to the new bamboo fence and white fountain. It also started running out towards the other bed. I would say it has about a 5 foot spread in three directions! If your space is limited this squash might be the only one you plant for summer squash and it will produce enough for several families. I don’t believe you could use this in a container. It would be a semi-bush squash in my opinion.

A few weeks ago this plant was covered in flowers. I side dressed a few days ago with some compost. It just exploded with blooms all over in three different directions.

You have to keep an eye on it since you do not want the scallop squash to get larger than 2-3 inches. It is delicious!

I did have a few that grew a bit large since I was not out in the squash bed for a few days. When they get too large, they lose their green tint turning all white. I would use them in muffins or bread. I decided to use the larger ones in our Summer Squash Pizza which you can use zucchini, too.

Sliced the squash and started my layers for Summer Squash Pizza

 Layered Summer Squash Pizza

olive oil

homemade pizza sauce/ store-bought

grated mozzarella cheese

summer squash sliced 

fresh oregano from the garden 

fresh chives from the garden 

Use a casserole dish and coat it with virgin olive oil. Put a thin layer of sauce to start your 1st layer. The second layer will be your choice of summer squash.  Slice the squash and use it as your second layer. You can use zucchini or patty pan. Next tier would be your mozzarella cheese. Repeat the layers until you fill the casserole dish. The final top layer is where I put my fresh herbs and sliced tomatoes. I finish with some more grated cheese. If you would want to put pepperoni/meats as a layer that would work, too. The key to great flavor is the fresh oregano and chives! Heat at 350 degrees until you see it bubbling. Let it sit before you slice into your Summer Squash Pizza.

I found this squash so tender and delicious that all you need to do is saute it in olive oil with fresh chives, salt and pepper was all you needed to enjoy this delightful squash. I understand you can stuff them, too. I will have to investigate that later.