Garlic Crumb-stuffed Summer Squash
From fireraven 15 years ago
- 10 minutes to make
- Serves 4
Simple way to use up some of that excess summer squash from the garden. From Cooking Pleasure (june/july 08)
Ingredients
- 4 med pattypan, zucchini or yellow squash shopping list
- 3 tbs olive oil, divided shopping list
- 1/4 tsp salt shopping list
- 1/8 tsp pepper shopping list
- 1/2 tsp chopped fresh rosemary shopping list
- 2 garlic cloves, minced shopping list
- 1/2 panko shopping list
- 3 tbs grated parmesan cheese, divided shopping list
How to make it
- Heat oven to 400F. Slice about 1/4 in off of squash to use as lids. With grapefruit spoon or small melon baller, scoop out flesh of squash, leaving about 1/4 inch thick shell. Chop the flesh. Brush all sides and top of squash with tbs oil; sprinkle with salt and pepper. Place squash and lids on small rimmed baking sheet.
- Heat remaining oil in med skillet over med heat until hot. Cook and stir garlic 30 sec or until fragrant. Stir in rosemary, add squash flesh and increase heat to med-high. Cook about 3 mins or till tender. Stir in panko and 2 tbs parm cheese. Spoon stuffing into squash cavities, sprinkle with remaining cheese.
- Bake 8-10 or until squash is just fork-tender and top of stuffing is crisp. Lids with take less time; check after 6-7 mins. Serve stuffed sqaush topped with lids placed at an angle.
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