Stuffed Summer Squash
Sauté a chopped large onion in olive oil.
Take 2½ pounds of zucchini or summer squash or a mix of both, about 6-7 small squash. Cut the ends off, and cut in half lengthwise, Using a spoon, scoop out as much of the inside of the squash as you can. Place the scooped-out halves of the squash on a baking sheet, reserving the insides.
Chop the scooped-out squash, and add it to the cooking onion. Salt lightly. Mix in 1½ teaspoons of Penzey's Country French Vinaigrette dressing base. Stir, and continue to sauté until the onion is sweet and all is very cooked. Turn off the heat, and allow to cool a bit.
Mix in ½ cup of coarsely chopped fresh Italian parsley and 4 Tablespoons of cooked quinoa (or other grain, or breadcrumbs).
Preheat an oven to 350° F.
When cool, add a cup of grated or chopped cheeses. The first time I made this I used a blend of sharp cheddar and brie. The next time, mozzarella and Manchego cheeses. Use any cheese you like and/or have on hand. Fill the squash shells on the baking sheet with the vegetable-cheese mixture.
Top with additional grated sharp cheddar, and bake for about 20 minutes. At the end of baking, set the oven to broil, just enough to brown the cheese a bit, about 2-3 minutes.
Penzey's Country French Vinaigrette is a dry blend of sugar, crushed brown mustard, salt, garlic, Tellicherry black pepper, lemon peel, onion, French tarragon, chives, white pepper, thyme and rosemary.
Take 2½ pounds of zucchini or summer squash or a mix of both, about 6-7 small squash. Cut the ends off, and cut in half lengthwise, Using a spoon, scoop out as much of the inside of the squash as you can. Place the scooped-out halves of the squash on a baking sheet, reserving the insides.
Chop the scooped-out squash, and add it to the cooking onion. Salt lightly. Mix in 1½ teaspoons of Penzey's Country French Vinaigrette dressing base. Stir, and continue to sauté until the onion is sweet and all is very cooked. Turn off the heat, and allow to cool a bit.
Mix in ½ cup of coarsely chopped fresh Italian parsley and 4 Tablespoons of cooked quinoa (or other grain, or breadcrumbs).
Preheat an oven to 350° F.
When cool, add a cup of grated or chopped cheeses. The first time I made this I used a blend of sharp cheddar and brie. The next time, mozzarella and Manchego cheeses. Use any cheese you like and/or have on hand. Fill the squash shells on the baking sheet with the vegetable-cheese mixture.
Top with additional grated sharp cheddar, and bake for about 20 minutes. At the end of baking, set the oven to broil, just enough to brown the cheese a bit, about 2-3 minutes.
Penzey's Country French Vinaigrette is a dry blend of sugar, crushed brown mustard, salt, garlic, Tellicherry black pepper, lemon peel, onion, French tarragon, chives, white pepper, thyme and rosemary.
posted by Bill Barrett at 11:13 AM
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