Its the middle of Summer here in California and tomatoes, corn and squash are in full production, the farmers markets are filled with all the amazing summer vegetables. There are two categories, Summer and Winter. Summer squash are generally thin skinned with a high water content, ideal for quick cooking, another great thing about Summer squash is the flowers which are great stuffed and fried. I saw these nice green and yellow Pattypan Squash and had the idea of stuffing them like my mom did when I was a kid. Its really too hot today to eat these warm, so they are to be served drenched in extra virgin olive oil at room temperature with a quickly made tomato sauce.
Stuffed Pattypan Squash
5 medium patty pan squash
1 strip smoked bacon, fine diced (optional)
1/2 cup shredded Parmesan cheese
1/2 cup good quality bread crumbs
1 whole egg
1 T parsley, chopped
1 T onion, chopped
2 cloves garlic, chopped
Extra virgin olive oil
1. Cut the tops off of the squash and scoop out the center flesh of the squash with a melon baller.
2. In a bowl, mix the chopped squash pulp with the rest of the ingredients.
3. Stuff the squash with the mixture, preheat oven to 400F.
4. Place squash in pan and drizzle olive oil over, roast for 8-10 minutes till golden.
Note: Serve plain or with tomato sauce.