Garlic Crumb-Stuffed Squash

By ajiann

Ingredients

• 4 4 1 medium pattypan squash, zucchini or yellow squash (about 1 lb. total)
• 3 3 3 tablespoons olive oil, divided
• 1/4 1/4 1/4 teaspoon salt
• 1/8 1/8 1/8 teaspoon pepper
• 2 2 2 garlic cloves, minced
• 1/2 1/2 1/2 teaspoon chopped fresh rosemary
• 1 1 1 small anchovy, mashed, or 1 teaspoon anchovy paste
• 1/2 1/2 1/2 cup panko*
• 3 3 3 tablespoons grated Parmesan cheese, divided

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from cooking.scout.com

Preparation

Step 1

1. Heat oven to 400°F. Cut off tops of squash. With grapefruit spoon or small melon baller, scoop out flesh of squash, leaving about 1/4-inch-thick shell. Chop flesh. Brush all sides and top of squash with 1 tablespoon of the oil; sprinkle with salt and pepper. Place squash and lids on small rimmed baking sheet.

2. Heat remaining 2 tablespoons oil in medium skillet over medium heat until hot. Cook and stir garlic 30 seconds or until fragrant. Stir in rosemary and anchovy until anchovy is melted, about 30 seconds. Add squash flesh. Increase heat to medium-high; cook 3 minutes or until tender. Stir in panko and 2 tablespoons of the cheese. Spoon stuffing into squash cavities; sprinkle with remaining 1 tablespoon cheese.

3. Bake 8 to 10 minutes or until squash is just fork-tender and top of stuffing is crisp. (Squash lids will take less time; check after 7 or 8 minutes.) Serve stuffed squash topped with lids placed at an angle.

TIP *Panko are coarse bread crumbs usually found next to other bread crumbs in the supermarket.

4 servings