Stuffed Pattypan Squash

  • 1 cup grated zucchini
  • 1 cup grated yellow summer squash
  • 1/4 teaspoon salt
  • 6 small pattypan squash
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese
  1. Preheat Oven to 400°F.
  2. Toss together the zucchini, yellow squash and salt.
  3. Let stand 30 minutes; then drain well.
  4. Press between layers of paper towels to remove excess moisture.
  5. Set aside.
  6. Cook pattypan squash in enough boiling salted water to cover 8 to 10 minutes or until tender but still firm.
  7. Set aside until cool enough to handle.
  8. Cut a 1/2-inch slice from the stem end of each squash.
  9. Scoop out the seeds, leaving the shells intact.
  10. Place shells in a 9x13-inch pan that has been sprayed with vegetable cooking spray.
  11. Melt the butter in a skillet over medium heat.
  12. Sauté the zucchini, yellow squash, onion, thyme and pepper for 2 minutes.
  13. Remove from heat, and spoon an equal amount into each pattypan shell.
  14. Sprinkle evenly with Parmesan cheese.
  15. Bake at 400°F for 15 minutes.

Ready in: 4 Hrs

Recipe editor Patricia Mitchell