Saturday, July 25, 2009


I found Roly Poly Zucchini at the Market this morning!

4 medium Roly Poly Squash (the size of an apple)
1 cup corn
1 medium onion, chopped fine
1 Tablespoon olive oil
4 scallions, chopped fine
3/4 cup ricotta cheese
1/2 cup parmesan cheese, grated
salt and pepper, to taste

Place squash is boiling water for 5-10 minutes, until 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 until transparent. Add chopped squash and cook until liquid is cooked off. Cool filling. Blend filling with ricotta, corn, scallions and half of parmesan. Season with salt and pepper. Mound filling in squash shells and top with grated cheese. Bake on cookie sheet in 350 oven for 35-45 minutes, until heated through.


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