• 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

 Directions

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.

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