Stuffed Summer Squash
READY IN 60 MIN
½ cup uncooked rice
3 T butter or olive oil
½ lb. mushrooms, chopped or ½ pound meat, ground
1 shallot, diced
2 cloves garlic, minced
1 cup chopped sautéing greens
3 sprigs marjoram, summer savory, oregano, thyme, or French tarragon
1 generous squeeze of lemon, about 1/8 of a regular sized lemon
½ cup grated cheese, in 2 ¼ cup portions
2 large patty pan or 3 crook necked squash, or 10 small patty pans (perfect for hors d’oeuvres)
Salt and pepper, to taste
Cook rice. While it is cooking, you can cook the rest of your stuffing. In a pan, add oil or butter, sauté the chopped mushrooms until they lose most of their water, about 5-8 minutes on medium high heat. Add the shallot and garlic and cook until the shallot is translucent, 2-4 minutes, depending on how large the pieces are. Add the chopped greens until they wilt, 2-5 minutes, depending on the variety of greens. Add the fresh herbs and sauté until you can smell their fragrance, 1-2 minutes.
Remove pan from heat and add lemon, salt and pepper to suit your taste. Add the rice and let mixture cool a bit before adding the cheese and egg.
While the mix is cooling, preheat your oven to 350°F and prepare your squash. Slice the patty pans from side to side or the crook neck from top to bottom. Remove the seeds, coat squash with your remaining tablespoon of oil or butter, and a bit of salt, and stuff the squash with your mixture. Top with the remaining ¼ cup of cheese and bake for 35-60 minutes, depending on the squash size, until the squash is tender to the touch.