Pattypan squash is shaped like a flying saucer with scalloped edges. It is a terrific vegetable to stuff because it looks so appealing on a plate. This stuffing is simple: bread crumbs seasoned with herbs and sautéed in bacon fat. If you prefer a vegetarian version, omit the bacon, sauté the bread crumbs in olive oil, and substitute a neutral-tasting vegetable broth for the chicken broth.
6 medium-sized pattypan squash
6 strips bacon
1 onion, minced
2 cloves of garlic, minced
1 c. dry bread crumbs
1 Tbsp. minced fresh parsley
1 tsp. chopped fresh basil, or ½ tsp. dried
1 tsp. chopped fresh tarragon, or ½ tsp. dried
1 tsp. chopped dried rosemary, or ½ tsp. dried
Salt and freshly ground black pepper
2-3 Tbsp. butter, melted
½ c. chicken broth
Bring a large pot of salted water to a boil for the squash. Preheat the oven to 350 F. Cut thin lids from the squash. When the water comes to a boil, blanch the squash and lids for 10 to 15 min., until tender. Drain well. Hollow out the squash and chop the pulp. Turn the squash upside down to drain. Set aside the lids. Heat a large skillet over med. heat. Add bacon and fry until crisp, about 10 min. Set aside on paper towels to drain. Pour off all but 2 tbsp. of bacon drippings. Add onion and garlic. Saute until softened, about 3 min. Add squash pulp, bread crumbs, parsley, basil, tarragon, rosemary, and salt and pepper to taste. Saute for 5 min. Crumble bacon and add it to the bread crumb mixture. Butter the squash shells inside and out. Stuff the mixture into the shells. Place the squash in a large shallow baking dish. Add the broth. Cover the squash with their tops. Bake for 20 min., until heated through. Serve hot. Serves 6.
The Classic Zucchini Cookbook, Nancy C. Ralston, Marynor Jordan, and Andrea Chesman.