Let’s take advantage of the fact markets are now busting with dazzling varieties of squash and zucchini. These little yellow beauties are not as squat as most patty pan varieties, therefore they are all the more perfect for stuffing. Stuffed squash. Coming right up.
By the way, here’s your trivia moment of the day. The name “pattypan” derives from “a pan for baking a patty” and only contains 20 – 30 calories per cup.
This recipe yields a light, yet flavorful early autumn dinner. The pretty yellow squash presentation also makes it perfect for entertaining.
This stuffed squash is filled with its own scooped out flesh sauteed with sweet, mild shallots, peppery basil, and sharp feta cheese. All are sauteed together in olive oil in a pan before finally stuffing and baking the squash. The result is a lovely vegetarian dish that is light but surprisingly filling. Furthermore, if you are not meat adverse, sneak some bacon or speck into the mix for extra flavor. I’m just saying.
Another idea is to substitute goat cheese for the feta and sweet onion for the shallots for the stuffed squash filling. Swap out the basil for your favorite fresh herb or combination of herbs to suit your own tastes.
Recipes that have easy substitutions that are easy to customize to one’s own taste are some of my favorites. Additionally, they are a great way to clean out refrigerator leftovers.
You can eat the entire thing (except for the stems on the lids). Otherwise, if you are squeamish about eating the squash skin, just scoop out the filling and eat it by itself.
Feta Basil Stuffed Patty Pan Squash
Ingredients
- 4 Round yellow Patty Pan squash or zucchini
- Kosher salt and freshly ground pepper to taste
- 2 Shallots
- 2 garlic cloves
- 1 tablespoon Olive Oil
- 1/3 cup sour cream
- 8 oz crumbled feta cheese
- 1/3 cup chopped fresh basil leaves, plus some leaves for garnish
- 1 tsp Freshly squeezed lemon juice
Instructions
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Cut the tops off of the zucchini and reserve. Use a teaspoon or a melon baller to cut the flesh out of the zucchinis leaving a 1/4 inch thick shell. Season with kosher salt and freshly ground pepper and set aside.
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Chop the zucchini flesh into small pieces. Peel the shallots and garlic and mince.
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Heat the olive oil in a medium-sized skillet. Add the garlic and shallots. Cook, stirring until the shallots become transparent.
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Add the chopped zucchini to the pan and stir to combine. Cook, for 10-15 minutes until the zucchini softens.
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Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Cut 4 additional pieces of parchment paper, each big enough to wrap a zucchini in. Set aside.
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Beat the sour cream and crumbled feta together until smooth. Beat in the lemon juice, chopped basil and season with kosher salt and freshly ground pepper to taste.
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Strain the excess liquid off of the cooked zucchini.
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Mix the cooked zucchini mixture together with the feta mixture.
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Fill each zucchini with the creamy feta/zucchini mixture and replace the lid on each.
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Brush each zucchini with one tablespoon of oil and wrap each in a piece of parchment paper and place on the prepared baking sheet.
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Place the zucchinis in the oven, replace the lids and bake for 30 minutes.
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Remove from oven and take off the lids of each zucchini. Place them stem side down on the baking sheet. Return the zucchinis to the oven and bake for another 15 minutes.
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Remove from oven and transfer to a serving dish. Drizzle the excess oil from the baking sheet over the tops of the cheese. Garnish with fresh basil leaves and serve.
2 comments
How can I get to those “More Sensational Stuffed Recipes”? (There’s no place to click.) Love your yellow patty pan photos, and the recipe sounds like a keeper … I’m tempted to slip some crispy pancetta into the filling, too. 🙂
Thanks Susan.The titles under the recipes are hotlinks. Click and it should take you right to the recipe.