Stuffed Patty-pan Squash
The week was filled with dishes made with the fresh produce I bought on my last visit to the Farmer's market.
We had okra, yellow zucchini carpaccio, tomato salads, fresh peas, and fruits, lots of yummy blueberries!! Fresh blueberries are just the best!
Today I used the patty-pan squash. Just made it simple and the end result was delicious, I really liked it!
No actual recipe, but here is how I made it: hollow the squashes and reserve the pulp. Put hollowed patty-pans on a baking sheet, season with salt, pepper, and a drizzle of olive oil. Roast them in the oven (400F) until they are done and the bottoms are caramelizes.
Meanwhile, chop up the pulp from the squash. In a skillet sauté some garlic and onions in olive oil. Add the squash pulp, cook for a couple minutes, then add one or two chopped tomatoes (I used a big one), season everything with salt and pepper and cook until the veggies are tender. Add some fresh chopped parsley and basil (from the backyard!!!) and stir.
Remove squash from oven, fill the cavities with the cooked veggies and top with a mixture of bread crumbs and Parmesan cheese. A couple more minutes under the broiler and you have a lovely side dish for your meal!