Roly Poly Zucchini With Summer Stuffing |
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Prep Time: 20 Minutes Cook Time: 39 Minutes |
Ready In: 59 Minutes Servings: 4 |
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This recipe is on the seed packet for Roly Poly Zucchini. My zucchini are the size of golf balls so I haven't tried this yet. The on-line Burpee catalog has a scrumptious picture. Ingredients:
4 medium roly poly squash (apple) |
1 cup corn kernel |
1 medium onion, chopped fine |
1 tablespoon olive oil or 1 tablespoon vegetable oil |
4 scallions, chopped fine |
1/2-3/4 cup ricotta cheese |
1/2 cup grated parmesan cheese |
salt & pepper |
Directions:
1. Place squash in boiling water for 5-10 mins, till a sharp knife pierces to center easily.
2. Remove from pot and plunge in ice water to cool.
3. Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell.
4. Chop scooped out squash and reserve.
5. Saute onion in oil till transparent.
6. Add chopped squash and cook till liquid is cooked off.
7. Cool filling.
8. Blend filling with ricotta, corn, scallions and half of parmesan.
9. Season with salt & pepper.
10. Mound filling in squash shells and top with grated cheese.
11. Bake on cookie sheet in 350 oven for 35-45 mins, till heated through.
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