6 small summer squash
1 tbsp unsalted butter
1 tbsp olive oil
1 cup onion, finely diced
2 tsp garlic, minced
2 large squash blossoms
1 cup whole-milk ricotta cheese
⅓ cup parmesan cheese, grated
3 tbsp dry bread crumbs
1 large egg, beaten
2 tbsp marjoram , or basil, minced
½ tsp salt
⅛ tsp freshly ground pepper
Preheat the oven to 375 F.
Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise.
Scrape out seeds and discard. Slice a little off 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; sauté 1 minute. Transfer to a bowl and cool slightly.
Stir in ricotta, ¼ C. of Parmesan, 2 Tbs. 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.
Sugar: 4g
:
Calcium: 201mg
Calories: 195kcal
Carbohydrates: 12g
Cholesterol: 61mg
Fat: 12g
Fiber: 2g
Iron: 2mg
Potassium: 421mg
Protein: 10g
Saturated Fat: 6g
Sodium: 370mg
Vitamin A: 625IU
Vitamin C: 23mg
