Tag Archives: summer squash

Stuffed Patty Pans

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.

Stuffed Patty Pan 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!

Stuffed Patty Pans
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ pound ground turkey
  • ½ of a medium onion, chopped
  • 1 small green bell pepper, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon basil
  • 1 large tomato, chopped
  • ½ cup shredded Romano cheese
  • 4 patty pan squash
Instructions
  1. Brown ground turkey in a large skillet. As the turkey browns, add onion, bell pepper, and garlic. (If you want to make this ahead, stop at this point and refrigerate the filling.)
  2. Once the turkey is browned, add tomato and heat through. Remove from heat. Add cheese. (If you are making ahead, add the tomato to the filling and microwave a few minutes to reheat. Then add cheese.)
  3. Cut the tops off the squash. Scoop out the seeds. Divide the filling mixture among the squash. Place in a baking pan. Cover.
  4. Bake at 425 degrees for 30 minutes, until squash is soft.

 

Balsamic Basil Chicken with Summer Squash

Balsamic Basil Chicken with Summer SquashI 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.

Balsamic Basil Chicken with Summer Squash
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 3 tablespoons olive oil, divided
  • 4 chicken breasts
  • 1 teaspoon dried basil
  • 2 tablespoons Balsamic vinegar, divided
  • 4 cloves garlic, chopped
  • ½ pound summer squash, chopped into bite size pieces
  • 2 Roma tomatoes, coarsely chopped
  • ½ red onion, thinly sliced
  • 2 tablespoons Parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat 1 tablespoon oil in skillet. Brown chicken breasts, turning once.
  3. 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.
  4. Bake until chicken is cooked through, about 40 minutes.

Happy eating!

Ruth