Stuffed summer squash and bruschetta recipe
At a glance
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour, 15 minutes |
| Meal type | Appetizer, Lunch, Main Dish, Side Dish, Starter |
| Allergy list | Milk, Wheat |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Region | Italian |
| Description | The last of the summer squash I stuffed them and served them with a nice and smooth tomato sauce. This is great as a starter or a main if you serve it with some pasta or bread. |
| From blog | foodwise |
| Submitted by |
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Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
Ingredients
- 4 summer squash
- 1 clove garlic
- 1 small tomato
- 1 teaspoon ricotta
- 3.5oz minced beef (or pork)
- mozzarella cheese
- parmesan cheese (freshly grated)
- sea salt
- pepper
Directions
Step 1
Preheat your oven at 180°C / 350°F / gas mark 4
Step 2
Take of the tops of the squash and keep them aside for decoration
Scoop out the flesh and cut finely with the garlic.
Step 3
Put some olive oil into a heated pan (I always use cast iron) and add the squash and garlic.
Let the squash color a bit, season with pepper and salt and add the tomato.
Add the vegetables to the meat with some grated parmesan and mix together.
Step 4
Finally add the Ricotta and stir so it is divided evenly.
Scoop the mixture into the squash, grate over some parmesan and finish of with the Mozzarella.
Now the stuffed summer squash are ready to go into the oven for about 45 minutes.
Step 5
If you are doing the bruschetta, stale bread works best. The Italians use this dish to use the leftover stale bread in their pantry.
Just spread the leftover stuffing on the bread, finish of with some Mozzarella and put into the oven until the cheese has melted.
If you are serving the squash with a tomato sauce you could first top with some of that and then spread over the stuffing, lovely.
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