Summer Squash

Stuffed Summer Suns: Patty Pans Baked with Ricotta-Corn Filling

Posted by Carole Koch

Thanks to CSA member Deborah Stevens for sharing this recipe!

Four to six 4-inch patty pan squashes
1 tablespoon olive oil
1 large onion, chopped
1 ½ cups part-skim ricotta
1 large egg
1 teaspoon sugar or honey
1 fresh tomato, peeled, seeded and diced
Kernels from 2 to 3 ears fresh raw sweet corn
Salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees F.

Slice each patty pan in halve lengthwise (equatorially) through their middles. Blanch or not, as you prefer. Scoop out the flesh, leaving a sturdy ¾-inch shell for the stuffing. The cavity will be circular rather than boat-shaped. Chop the flesh and set aside.

Heat oil in a large non-stick skillet over medium heat. Add the onion and sauté until softened slightly and translucent, about 4 minutes. Add the chopped squash flesh and sauté until it begins to lose its raw look, 2 to 3 minutes. Remove from the heat.

Place the ricotta in a medium bowl. Add the egg and sugar, beating well. Stir in the tomato and corn, along with the onion/squash mixture. Add salt and pepper to taste; mix well. Divide mixture equally among the squash shells.

Spray a large non-stick baking dish with cooking spray. Place the stuffed squash in the prepared dish. Cover and place in the preheated oven. Bake for 15 minutes. Uncover and bake 15 minutes more, until filling is slightly browned and firm.

From “Passionate Vegetarian,” by Crecent Dragonwagon. Thanks to Deborah Stevens!

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