Recipe: Stuffed Summer Squash

Stuffed Summer Squash
Source: Organic Style, June issue, published by Rodale Press.
These delectable golden treats make a lovely summer side dish or party appetizer. They are loaded with tasty ricotta and Parmesan.

6 small summer squash
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup finely diced onion
2 teaspoons minced garlic
2 large squash blossoms (optional), slivered
1 cup whole-milk ricotta cheese
1/3 cup grated Parmesan cheese
3 tablespoons dry bread crumbs
1 large egg, beaten
2 tablespoons minced marjoram or basil
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper

Preheat oven to 375F. Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise. Scrape out seeds and discard. Slice a little off the bottoms so squash rest flat, cut side up.

In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft. Add squash blossoms, if using; saute 1 minute. Transfer to a bowl and cool slightly. Stir in ricotta, 1/4 cup of Parmesan, 2 tablespoons bread crumbs, egg, marjoram, salt, and pepper until blended. Spoon into squash shells.

Sprinkle remaining Parmesan and bread crumbs over tops. Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.

Serves 12 as an appetizer, 6 as a side dish.