Name: Stuffed Summer Squash Recipe
Prep time: 25 min
Cook time: 25 min
Yield: 6
Cuisine: Asian
Ingredients: 6 small summer squash; 1 tbsp unsalted butter; 1 tbsp olive oil; 1 cup onion; 2 tsp garlic; 2 large squash blossoms; 1 cup whole-milk ricotta cheese; ⅓ cup parmesan cheese; 3 tbsp dry bread crumbs; 1 large egg; 2 tbsp marjoram; ½ tsp salt; ⅛ tsp freshly ground pepper

These delectable golden treats make a lovely summer side dish or party appetizer. We load them with tasty ricotta and Parmesan cheeses, herbs, onions, and garlic. It’s a perfect way to give some healthy Mediterranean-style nutrition to your party guests

How To Make Stuffed Summer Squash

Prep: 25 mins

Cook: 25 mins

Total: 50 mins

Serves:

Ingredients

6 small summer squash
1 tbsp unsalted butter
1 tbsp olive oil
1 cup onion, finely diced
2 tsp garlic, minced
2 large squash blossoms
1 cup whole-milk ricotta cheese
⅓ cup parmesan cheese, grated
3 tbsp dry bread crumbs
1 large egg, beaten
2 tbsp marjoram , or basil, minced
½ tsp salt
⅛ tsp freshly ground pepper

Instructions

Preheat the oven to 375 F.
Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise.
Scrape out seeds and discard. Slice a little off bottoms so squash rest flat, cut side up.
In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft.
Add squash blossoms, if using; sauté 1 minute. Transfer to a bowl and cool slightly.
Stir in ricotta, ¼ C. of Parmesan, 2 Tbs. bread crumbs, egg, marjoram, salt, and pepper until blended.
Spoon into squash shells. Sprinkle remaining Parmesan and bread crumbs over tops.
Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.