Squash Cups with Basil Vegetable Stuffing

posted by Sue Freeman 09-21-98 10:05 PM

Source Doug Cooper Chef

Squash Cups with Basil Vegetable Stuffing

2 large zucchini
2 large yellow squash
1 chopped onion
2 TBS garlic, minced
2 TBS olive oil
1/2 cup chopped red pepper
1/2 cup seeded and chopped tomato
1/2 cup chopped fresh basil
1/2 cup parmesean cheese, divided in half
fresh parsley chopped

Preheat oven to 375

Cut zucchini squash into 2 large sections horizontally. Scoop out insides and finely chop to the size of corn kernels.

Blanch squash in boiling water for approximately 2 minutes.

Dice remaining squash and saute with onions and garlic and peppers until crisp tender. Don't over saute them, undercook them.

Add tomatoes and spices. Add 1/4 cup of parmesean cheese. Cook for an additonal 3 minutes.

Fill cavaties of squash with veggie mixture. Top with parmesean cheese. Bake for 10 minutes.

When sauteeing make sure you saute on a high heat so the veggies won't sweat and get too watery. It will get more watery as they bake and you don't want them soggy.

You can also add spinach or portabello mushrroms and top with red sauce and cheese and bake. Or you can fill with a rice and sausage stuffing, such as dirty rice.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line