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Stuffed pattypan squash
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5 from 12 votes

Stuffed Pattypan Squash

Large pattypan squash stuffed with a cheesy filling.
Course Side Dish, Vegetable
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 people
Calories 228kcal
Author Kathy

Ingredients

  • 1 ½ cups dried bread crumbs
  • ¾ cups ricotta
  • ½ cup mozzarella cheese shredded
  • ½ cup parmesan cheese shredded (Save ¼ cup for topping)
  • 1 Tablespoon dried Italian seasoning
  • 2 whole eggs
  • ½ teaspoon garlic powder
  • 1 cup pattypan squash finely diced
  • 4-6 whole patty pan squash

Instructions

  • Cut tops off squash and scoop out center. Set in baking dish and set aside.
  • In a bowl, mix remaining ingredients, reserving ¼ cup of the parmesan cheese. Fill each pattypan squash with the filling.
  • Sprinkle parmesan cheese on top.
  • Bake at 375 for 30-45 minutes. Time depends on size of squash and amount of filling.

Notes

You can use any size squash. Just adjust the baking time.

Nutrition

Calories: 228kcal | Carbohydrates: 22g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 416mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 3.9mg | Calcium: 276mg | Iron: 1.9mg