It's summer squash season. All the varieties should be bountiful and cheap in the supermarkets and farmer's markets. And if you're lucky, you'll have a neighbor who grows so many that he may even pay you to take them.
One of my favorite ways to serve these beauties is to stuff them. So versatile, you can stuff them with just about anything. They are a wonderful way to transform leftovers into something delicious. Are you smoking meat this summer? Pulled pork or brisket mixed with homemade peach and basil salsa stuffed squash would be a perfect summer supper!
For traditional long zucchini, I slice it lengthwise and remove and discard just the seeds. They I carefully scoop out the flesh, reserving it for the stuffing. The patty pan squash, I hollow it out much like hollowing out a pumpkin. Cut the top, scrape out and discard the seeds then scoop out the flesh, again saving it for the stuffing. I coat the inside of the boats with salt and let them sit while I make the stuffing. This will help draw out excess water that can make the stuffing soggy.
Before stuffing the boats, be sure the rinse out the salt really well and dry them. Do not forget this step or the squash will be inedible.
For the stuffing, I sauteed the zucchini flesh until all the water was cooked out then I added some ground grassfed beef and leftover roasted corn salsa I had made.
I topped them with some shredded cheese and baked them for about 30 minutes at 400F.
Very filling and satisfying, I only at half. They reheat beautifully for lunch the next day.
What are you going to stuff your boats with?