Roly Poly Zucchini With Summer Stuffing Food

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ROLY POLY ZUCCHINI WITH SUMMER STUFFING



Roly Poly Zucchini With Summer Stuffing image

This recipe is on the seed packet for Roly Poly Zucchini. My zucchini are the size of golf balls so I haven't tried this yet. The on-line Burpee catalog has a scrumptious picture.

Provided by Chef Cotton

Categories     Vegetable

Time 59m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium roly poly squash (apple)
1 cup corn kernel
1 medium onion, chopped fine
1 tablespoon olive oil or 1 tablespoon vegetable oil
4 scallions, chopped fine
1/2-3/4 cup ricotta cheese
1/2 cup grated parmesan cheese
salt & pepper

Steps:

  • Place squash in boiling water for 5-10 mins, till a sharp knife pierces to center easily.
  • Remove from pot and plunge in ice water to cool.
  • Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell.
  • Chop scooped out squash and reserve.
  • Saute onion in oil till transparent.
  • Add chopped squash and cook till liquid is cooked off.
  • Cool filling.
  • Blend filling with ricotta, corn, scallions and half of parmesan.
  • Season with salt & pepper.
  • Mound filling in squash shells and top with grated cheese.
  • Bake on cookie sheet in 350 oven for 35-45 mins, till heated through.

Nutrition Facts : Calories 221, Fat 11.7, SaturatedFat 5.3, Cholesterol 26.7, Sodium 225.4, Carbohydrate 20.4, Fiber 3.9, Sugar 6, Protein 12.4

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