Stuffed Pattypan Squash
These stuffed pattypan squash make for a vibrant summer dish that’s light yet satisfying. Whether served as a vegetarian main or as a side dish to a larger Mediterranean-inspired meal, they always earn compliments for both flavor and presentation. I like to prepare them in late spring and all throughout the summer, when farmers’ markets overflow with unique squash varieties.
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Ingredients
- 8-12 pattypan squash
- 4 tablespoon Oil
- 200 g Ricotta
- 200 g mozzarella
- 100 g spinach
- 1 tablespoon Parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups Tomato sauce
- Parmesan cheese
- 2-3 Oregano leaves
Instructions
Prepare the Squash
- Wash and scrub the pattypan squash under running water.
- Trim the stems and cut the squash in half.
- Score the flesh with a paring knife, season with salt, and set aside to release moisture.
- Pat the squash dry.
- Heat oil in a frying pan.
- Place the squash cut-side down and fry for a few minutes until browned.
- Carefully turn them over and fry the other side until browned.
- Using a spoon, scoop out some of the pulp from the center, creating a hollow middle.
- Leave the pulp on the sides intact.
- Set the pulp aside for the filling.
Making the Filling
- Briefly blanch the spinach in boiling water for 30 seconds.
- Remove with a slotted spoon or drain in a colander.
- Let it cool, then squeeze in a towel to remove excess moisture.
- Chop into small pieces.
- Chop the reserved squash pulp.
- In a bowl, combine the ricotta, shredded mozzarella, chopped spinach, and squash pulp.
- Season with salt, pepper, oregano or thyme, and finely chopped parsley.
- Mix everything together until well combined.
Stuffing the Squash
- Take the hollowed pattypan squash cups and stuff each with a tablespoonful of the cheese filling.
Baking Stuffed Pattypan Squash
- Oil the baking dish and spoon tomato sauce on the bottom.
- Adjust the amount of sauce to your preference.
- Nestle the stuffed squash in the sauce.
- Top with shredded cheese and sliced cherry tomatoes.
- Preheat the oven to 400°F (200°C).
- Bake until the cheese has melted and the tomato sauce is bubbly, about 20-30 minutes.
Notes
