Slice 'em up, dip in seasoned flour, dip in beaten egg, back to dip in seasoned flour, fry! Yum!

Here's a recipe I came up with recently, it really turned out good...
Stuffed Patty Pan Squash

2 large patty pan squash, cut in half
1 lb. mild Italian sausage
1 cup chopped onion
1 chopped red sweet pepper
1 clove garlic, minced
1 chopped large ripe tomato
2 Tbs. olive oil
1/2 Tbs. basil
1/2 Tbs. oregano
1 tsp. thyme
1 tsp. red pepper flakes
Salt & pepper to taste
1 cup cooked couscous (or dry breadcrumbs)
1 cup grated Cheddar/Monterey Jack cheese

Saute Italian sausage in olive oil until cooked through, breaking it up with spoon, then add onions, pepper, garlic. Saute on medium until well cooked down. In the meantime, use melon-baller to remove seeds of squash, discard. Then start removing flesh of squash all around, being careful to leave the skin intact. Add squash balls to sausage mixture, also tomato and seasonings. Continue cooking until squash and tomato are tender and most of liquid has reduced. Turn off heat and let cool. When cool add cooked couscous or breadcrumbs and 1 cup cheese, reserving enough to sprinkle on top. Place squash shells in greased baking pan and stuff. Bake at 375 for 30 to 40 minutes or until tops are bubbly and beginning to brown.
Makes 4 large servings

I just roll in seasoned cornmeal and fry or grill! If I grill I give it a light spray of oil and season. Love it both ways!
ritaweeda's recipe sounds good!

It seems like ritaweeda's recipe must be for some other variety of patty pan squash than I've seen. The ones we get are usually just a few inches across so half a one stuffed wouldn't hold enough for a serving and I have trouble picturing hollowing them out with a melon baller unless it has a very small ball.

Generally, patty pan squash can be used like any other summer squash (e.g. crookneck, yellow squash or zucchini). Sauted or steamed with some herbs. Or in a stir fry.

Here in Central Florida, we have a farm nearby that grows huge patty-pans and they have them in white, green and yellow. I guess I never considered that they aren't available elsewhere. They also have the 8-ball squashes which would be perfect for this recipe.

Thanks, all. This farm had ones that were fairly small & flat, as well as a few larger, rounder ones as Rita described.
I'd better get back there today and pick up some of each!
Marion

Pattypan is one of my favorite summer squashes. As others said you can use it like you would any summer squash. Sometimes the larger ones do need seeds removed, but only if they seeds are tough. One of my favorties is just steamed and served with butter and soy sauce. Last week I made my broth based chili and used pattypan in it too as well as some eggplant. This week I made what I call vegetable pasta sauce, even though it has meat, and used pattypan again as well as zucchini, small Italian eggplant, and some yellow crooknecks. Yummm...

One of my favorite ways to prepare summer squash
Is fairly quick & easy.
No actual 'recipe' for it,
Just go by instinct.

A few slices of bacon,diced, fried crispy & removed from pan.
Drain excess grease from pan,
Add squash that has been cut into bite sized pieces,
And some sliced onion.

Cook until almost tender, stirring often.
(If it browns a bit, that is good.)
Add a can of diced tomatoes
(Can use diced fresh if you have them).
Cook until tomatoes are hot through, & squash is tender.
Stir in crispy bacon pieces, and serve.

I like to make this with equal amounts of Pattypan,
Zucchini, and yellow (crookneck) squash.
Makes for a pretty dish.
But any combination is good,
Or use just one variety.
It's all good!

Rusty

I'm along the lines of rusty. My go-to for summer squash, slice thin, heat oil or butter, brown squash on both sides. Remove, add onion, sweat until just starting to brown. Add tomato sauce, and, if you like, ground beef. Add squash back in, simmer until everything looks cooked. Way more than the sum of its parts :-)