I know it’s the end of Summer now, but the squash are still out there! Besides grilling, here is an awesome recipe that the husband and I loved. The boys wouldn’t touch it, but whatever! These are yummy and your guests would love them.
2 Medium Summer squash
1 Small onion, finely chopped
1/2 lb. mushrooms, any type
2 TBS herbs such as Thyme, Parsley, Oregano, etc chopped
Fresh bread crumbs ( I use gluten free)
1/2 cup chicken or vegetable stock
salt and pepper to taste
Pre-heat oven to 375 degrees. Then oil a baking sheet and set aside. Trim the ends of zucchini/ Summer squash so you have two flat ends. Cut into 1″ rounds. Use a melon baller and cut out the center of each ring leaving at least 1/4 inch on the bottom and sides.
Finely chop the scooped out flesh and reserve. Place the squash on an oiled baking sheet. In a pan saute onions in butter, add mushrooms, squash flesh, salt and pepper. Stir until all liquid is evaporated. Add stock and reduce. add bread crumbs and your choice of herbs. Mix until the desired consistency is achieved. Add more stock if too dry. Gently press stuffing into each squash cup. Don’t add too much.
Drizzle a little oil on top of each cup. Bake for about 20 minutes or until the cups are tender, yet firm. The stuffing should have a golden crust.
These are so yummy that I could have eaten all of these by myself! Enjoy!