It so happens that we didn't bother growing zucchini this year and I do love both summer yellow squash and zucchini. So I said sure, but with the caveat that I only wanted small ones. No giant billy club zucchini, please. I could hear the disappointment in his voice but he agreed. When it comes to squash this time a year, you have to hold your ground.
Summer squash can make anyone yell "uncle" -- it can also be a bit tiresome to find new ways to prepare squash. And grilled summer squash gets old fast. This recipe is pretty easy and adds quite a bit of kick to a veggie that at times, can come out a bit on the bland side.
STUFFED SUMMER SQUASH
4 medium summer squash (yellow or zucchini)
salt and pepper to taste
1 tablespoon olive oil
1 small shallot, grated
1/2 celery stalk, chopped
1/2 carrot, grated
1/4 pound Italian sweet sausage, removed from the casing
1/4 cup marscopone or ricotta cheese
1 small egg, lightly beaten
1 tablespoon chopped fresh parsley
1/4 cup water (for the pan)
Preheat oven to 350 degrees F. Prepare baking dish by pouring water into a baking pan, set pan aside.
Using a teaspoon, scoop out flesh from squash. Chop. Should be about one cup. Place chopped squash in a medium bowl. Sprinkle hallowed out squash shells with pepper and salt. Turn cut side down on the cutting board. Set aside. Use a medium size skillet over medium heat. Add oil, shallot, celery and carrot. Cook 3 minutes. Add the chopped squash and cook 3 minutes more, stirring often to saute evenly. Turn burner up to medium high and add sausage. Stir constantly, being careful to crumble meat as it cooks.
Remove skillet from heat and set aside to cool. While it cools, mix cheese, egg and parsley in a small bowl. Once sausage mix has cooled for ten minutes add cheese mix to sausage mix, combining all ingredients well. Fill hallowed shells with the stuffing mixtute. Set the filled shells into the prepared baking dish. Bake for 35-40 minutes or until squash is fork tender. Serves 4 as a side, 2 as a main dish.