Stuffed Summer Squash Recipe

Stuffed Summer Squash Recipe

  • 6 small summer squash
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 cup finely diced onion
  • 2 teaspoons minced garlic
  • 2 large squash blossoms (optional)
  • 1 cup whole-milk ricotta cheese
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons dry bread crumbs
  • 1 large egg, beaten
  • 2 tablespoons minced marjoram or basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  1. Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise. Scrape out seeds and discard. Slice a little off bottoms so squash rest flat, cut side up.
  2. In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft. Add squash blossoms, if using; saute 1 minute. Transfer to a bowl and cool slightly. Stir in ricotta, 1/4 cup of Parmesan, 2 tablespoons bread crumbs, egg, marjoram, salt, and pepper until blended. Spoon into squash shells.
  3. Sprinkle remaining Parmesan and bread crumbs over tops. Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.
Recipe of the Day|