We have only 2 patty pan squash plants in the garden, but we have had a nice supply of squash. They have mostly come from one of the plants, but the one I thought was dead actually came back to life and has produced a couple of nice squash.
This was another of my “make ahead” recipes. I made the stuffing on the weekend, and then stuffed the squash and baked them during the week. One of the nice things about this squash is that the skin is edible, too!
I was perusing Pinterest the other day, and found this recipe from Shelly Heim for Balsamic Vinegar Chicken. It looked so good, I had to try it. I was all set to start cooking, and realized that the chilly weather a couple of nights ago killed my basil, so I had to make some major adjustments to the recipe method. I also changed out the mushrooms with the summer squash from our box.
½ pound summer squash, chopped into bite size pieces
2 Roma tomatoes, coarsely chopped
½ red onion, thinly sliced
2 tablespoons Parmesan cheese
Preheat oven to 375 degrees.
Heat 1 tablespoon oil in skillet. Brown chicken breasts, turning once.
Place browned chicken into 11 X 7 baking dish. Sprinkle with basil. Drizzle with 1 tablespoon oil and 1 tablespoon vinegar. Add garlic, summer squash, tomatoes, and onion. Drizzle with remaining oil and vinegar. Top with cheese.
Bake until chicken is cooked through, about 40 minutes.