by lorinarlock
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A&M's Testing Notes:
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Expand4 baseball-size globe squash or long zucchini Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
2 large shallots, chopped Ask a question about this ingredient
1/2 cup Panko Ask a question about this ingredient
1/2 cup crumbled feta cheese Ask a question about this ingredient
1/2 cup freshly grated hard cheese, such as an aged goat cheese, dry jack, or Asiago cheese Ask a question about this ingredient
1/4 cup dry white wine Ask a question about this ingredient
2 teaspoons fresh thyme leaves Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon Hungarian paprika Ask a question about this ingredient
Preheat the oven to 400°F.
Ask a question about this stepCut the tops off the squash and scoop out the pulp to make a hollow container. If using long zucchini, cut in half lengthwise and scoop out the center to create a canoe-like container. Chop the pulp into a coarse mixture and set aside.
Ask a question about this stepHeat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the pulp and cook until tender, 2 to 3 minutes. Transfer to a bowl. Return the skillet to medium heat and add the remaining 2 tablespoons olive oil. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the breadcrumbs and cook until golden brown, 3 to 5 minutes. Transfer to a bowl and add the feta, hard cheese, wine, thyme, salt, and paprika.
Ask a question about this stepDivide the filling among the squash. Arrange in a small baking dish and bake until the squash is tender, 45 to 50 minutes for Gem squash, about 30 minutes for Ronde de Nice or zucchini. Let sit for about 5 minutes before serving.
Ask a question about this stepI'm glad you liked it. Thanks for keeping me posted on how it turned out.
This was really good! I didn't have white wine, so I skipped it. I also didn't want to turn my oven to 400 degrees (too hot here!), so I broiled the squash before stuffing it, then broiled it again after I filled them.
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It's that time of year when you have so many zucchinis you search endlessly for new recipes. This recipes was excellent. I didn't have any shallots so I used the local sweet onion and I added chopped bacon. Any type of ground sausage would add flavor and work as well!