I would call those "pattypan squash." According to wiki they do have other names:

"Pattypan squash, Sunburst Squash, Cibleme in Cajun French or White squash or Scallopini or Button Squash in Australian English, is a summer squash (species Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name "pattypan" derives from "a pan for baking a patty." Its French name, "pâtisson," derives from a Provençal word for a cake made in a scalloped mould. The pattypan squash is also known as cibleme, scallop squash, granny squash, custard marrow, or custard squash."

Thanks, patty pan might actually have been the name that was used. Is that an AE term? I've been looking for recipes from the UK (purely because I'm too lazy to transform cup measurements into weight :-)), and patty pan squash doesn't really yield much.

It is of course possible that it only recently started to be on sale in the UK (although my green grocer isn't very posh or fancy...), hence the dearth of recipes.

Das Ding links auf dem Bild kenne ich als "Sommerkürbis", die beiden vorne als "Patissons".

http://de.wikipedia.org/wiki/Patisson

Und auf Englisch:
http://en.wikipedia.org/wiki/Pattypan_squash
http://www.betterfood.co.uk/r_patisson.html
http://www.betterfood.co.uk/r_baked_patisson.html

*slapping forehead*

Sorry! Forgot to paste the link to wikipedia. Thanks, Dragon.

Pattypan may well be just AE. I actually really like that name; it reminds me of patty-cake. :-)

I grow these in my garden and they were sold to me as zucchini (courgette).
The plant is the same as a courgette, but with lighter green leaves, and it doesn't have the wandering habit which I thought was typical (defining even) for squash or pumpkin.
But whatever you call them, you can use them in any recipe which calls for zucchini or courgette, because they taste the same (well, mine certainly do).

Hey, tomtom, if you ever have too many, August 8 is your opportunity to get rid of them (at least in the U.S.); it's Sneak Some Zucchini onto Your Neighbor's Porch Night:

http://allrecipes.com//HowTo/sneak-some-zucch...
http://www.fns.usda.gov/tn/resources/calendar...

I call them pattypan squash too, so it's not confined to AE. I've eaten tiny ones whole in restaurants, but I've never tried cooking them myself.

@katydid: what a great idea! I could have done with that a couple of weeks ago. Courgette, eerrm vegetable marrow anyone?

Hi Vero, das Ding links auf dem Bild kenne ich aus Deutschland als 'Rondini'. Kann man ganz gut halbieren, die Samen heraushölen, dann Meersalz, bisschen gutes Öl, Pfeffer oder was man sonst noch so mag in die Delle und ab in die Mikrowelle, bis es gar ist- schnell und lecker zum Auslöffeln.

The white pattypans fresh picked & small are really tender and sweet to me, better than zucchini or yellow crookneck.

Dragon's recipe for baked patisson using Gruyere cheese - I've fixed that many times but with zucchini grated into a casserole with Gruyere rather than the individual squashes scooped out. Quicker and incredibly delicious. Next time I will try it with pattypan or mix pattypan & zucchini.

*burp* thanks for all the help - I just chopped them up and roasted them with olive oil and chili flakes in the oven, very nice!
Other tests to follow


OT:
@lady, lang nix mehr gehört! Wie geht's am Cam? Schreib mir mal ne Mail wenn Du Dich in Londonium rumtreibst!