• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Provencal Stuffed Tomatoes and Pattypan Squash

  • Recipe Submitted by on

Category: Appetizers, Vegetables

 Ingredients List

  • 2 tb Olive oil
  • 1 md Zucchini; cut in 1/4" pieces
  • 1/2 sm Onion; finely chopped
  • 1 lg Garlic clove; minced
  • 2 oz Thinly sliced prosciutto;
  • -chopped
  • 6 Brine cured black olives;
  • -pitted and chopped
  • 1/4 c Freshly grated Parmesan
  • -cheese
  • 2 tb Chopped seeded tomato
  • 2 ts Dried basil
  • 1 tb Chopped fresh parsley
  • 1/2 ts Dried tarragon
  • 1 Egg yolk
  • 12 2" diameter pattypan
  • -squash; yellow or green
  • 12 lg Plum tomatoes; halved
  • -crosswise
  • ; and seeded


Heat 2 tbsp oil in medium skillet over medium het. Add zucchini, onion and
garlic and saute until tender but not brown, about 5 minutes. Add
prosciutto and next 6 ingredients. Saute 1 minutes. Remove from heat.
Cool. Season to taste with salt and pepper. Mix in yolk.

Using melon baller, scoop out centers of squash, leaving generous 1/4"
thick shell. Blanch squash shells in pot of boiling salted water 3
minutes. Drain; cool. Cut thin slice from rounded end of tomato halves if
necessary to stand flat.

Lightly brush baking sheet with olive oil. Fill vegetables using about 1
heaping tbsp filling for each tomato half and 1 heaping tsp for each
squash. Arrange vegetables on baking sheet. (Can be prepared 1 day ahead.
Cover and refrigerate.)

Preheat oven to 400ø. Bake vegetables uncovered until tneder, about 30
minutes. Transfer to platter. Serve warm or at room temperature.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?