Pattypan Parmesan Stuffed Paradise Food

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STUFFED PATTYPAN SQUASH



Stuffed Pattypan Squash image

A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these 'Squash Volcanoes' and gobble them up! Enjoy!

Provided by Michele O'Brien

Categories     Side Dish     Vegetables     Squash

Time 30m

Yield 6

Number Of Ingredients 6

6 pattypan squash, stem and blossom removed
6 slices bacon
½ cup diced onion
1 ½ cups soft bread crumbs
¼ cup freshly grated Parmesan cheese
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
  • Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  • Bake for 15 minutes in the preheated oven, or until squash are heated through.

Nutrition Facts : Calories 186.6 calories, Carbohydrate 8.4 g, Cholesterol 22.7 mg, Fat 14.3 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 374.3 mg, Sugar 1.4 g

PARMESAN-STUFFED STRAWBERRIES



Parmesan-Stuffed Strawberries image

Provided by Food Network

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 3

12 strawberries
4 ounces Parmesan, cut into small chunks
Balsamic reduction, for drizzling

Steps:

  • Use a small paring knife to hull and core the strawberries, removing a bit extra from the center. Stuff each strawberry with a few pieces of Parmesan until filled. Lay the strawberries on a large platter and drizzle with the balsamic reduction.

STUFFED PATTY PAN SQUASH



Stuffed Patty Pan Squash image

An abundant harvest of patty pan squash led me to this recipe elsewhere on the internet. Very tasty! and I cooked a full package of bacon so my picky eaters could have BLTs while I enjoyed this! BTW I use Recipe #173076 to cook my bacon (see my notes in my review for details).

Provided by MA HIKER

Categories     < 60 Mins

Time 45m

Yield 3-6 serving(s)

Number Of Ingredients 8

6 pattypan squash, stem and blossom removed (or 3 larger squash)
6 slices bacon, cooked & crumbled
1/2 cup onion, diced
1 1/2 cups soft breadcrumbs
1 garlic clove, minced
1/4 cup parmesan cheese, freshly grated
salt, to taste
pepper, to taste

Steps:

  • Preheat oven to 350°F (175°C).
  • Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
  • Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
  • Mince the reserved squash.
  • Combine remaining ingredients in a bowl with the minced squash, mixing well.
  • Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
  • Bake for 15 minutes in the preheated oven, or until squash are heated through.

PATTYPAN SAUTE



Pattypan Saute image

Summer flavors like tomato and sweet red pepper complements sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 11

2 cups halved pattypan squash
1 medium onion, halved and sliced
2 teaspoons canola oil
2 garlic cloves, minced
1 small sweet red pepper, cut into 1/2-inch pieces
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 343mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

STUFFED PATTYPAN SQUASH



Stuffed Pattypan Squash image

I created this to deal with an abundance of pattypan squash from the garden, but it will be just as delicious with any summer squash. The better the bread and Parmesan, the better this will taste.

Provided by soup nut

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 whole pattypan squash, about 5 ounces each
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped scallion
1/3 cup grated parmesan cheese
2 cups fresh white breadcrumbs
fresh ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Trim the stem end from each squash so it will sit upright. With a melon baller, remove the brown portion of the blossom end and discard. Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. As the squash are prepared, place them in a lightly oiled baking pan.
  • Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
  • Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
  • Stuff each squash with about 1/4 of the stuffing mixture. (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
  • Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.

Nutrition Facts : Calories 152.4, Fat 8.9, SaturatedFat 5.3, Cholesterol 22.6, Sodium 293.4, Carbohydrate 13, Fiber 1.1, Sugar 1.6, Protein 5.3

STUFFED PATTYPAN SQUASH



Stuffed Pattypan Squash image

This is in response to a request for a low fat veggie for tea time. Sounds good but I've never tried it. I think I will though!

Provided by Nancy Sneed

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

16 tiny pattypan squash (about 1 1/2 inch in diameter)
1/2 cup soft breadcrumbs (about 3/4 slice of bread)
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
2 green onions with tops, finely chopped
1 tablespoon grated parmesan cheese

Steps:

  • Heat oven to 350°F.
  • Heat 1 inch water to boiling.
  • Add squash.
  • Cook 6 to 8 minutes or until crisp-tender, drain.
  • Cut off stem ends. Hollow out squash; reserve squash shells.
  • Chop squash meat finely.
  • Mix squash and remaining ingredients except cheese.
  • Spoon 1 heaping tsp filling into each squash shell.
  • Sprinkle with cheese.
  • Place in ungreased square pan (9x2x2 inches).
  • Bake uncovered 10 to 12 minutes.
  • Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish (8x 8x2 inches).
  • Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.
  • Hollow out and fill squash shells as directed.
  • Place in square dish.
  • Cover tightly and microwave 2 to 3 minutes or til hot.
  • *8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash.
  • Spoon 1 heaping Tbsp filling into each squash shell.

Nutrition Facts : Calories 11.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.6, Sodium 102, Carbohydrate 1.8, Fiber 0.2, Sugar 0.2, Protein 0.5

PATTYPAN SQUASH WITH PASTITSIO TOPPING



Pattypan Squash With Pastitsio Topping image

Perfect side dish for Greek or Italian casseroles! Or use a Mexican cheese like queso ranchero for Mexican night. Inspired by ZWT.

Provided by puppitypup

Categories     Vegetable

Time 50m

Yield 6-8 pattypan, 6-8 serving(s)

Number Of Ingredients 9

6 -8 pattypan squash, depending on size
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/8 teaspoon kosher salt
1 pinch fresh ground pepper
1 pinch nutmeg
1/4 cup shredded parmesan cheese
1 egg, beaten

Steps:

  • Preheat oven to 350 degrees.
  • PATTYPAN:.
  • Bring pattypan to a boil and cook until tender, about 10 minutes. Drain and set aside.
  • BECHAMEL:.
  • Heat butter over medium heat, stir in flour until smooth and just slightly browned.
  • Add milk a little at a time, stirring to incorporate each addition, then add salt, pepper and nutmeg. Remove from heat.
  • In a small bowl, temper the beaten egg by adding a spoonful of bechamel and stirring, repeating 3-4 times. Then add the egg mixture to the bechamel and stir.
  • PUT TOGETHER:.
  • Using a grapefruit knife, cut the top of the pattypan's off leaving a nice "bowl" to fill.
  • Remove the stems from the pattypan tops you just cut off, then add the tops to the bechamel sauce and use a potato masher to incorporate.
  • Arrange pattypan's in a 9x9 casserole dish and fill with the bechamel mixture, bake for about 30 minutes or until done.

Nutrition Facts : Calories 134.5, Fat 10.1, SaturatedFat 6, Cholesterol 62.7, Sodium 182.6, Carbohydrate 6.1, Fiber 0.1, Sugar 0.1, Protein 5.1

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