MOMOSITA'S SCALLOP SQUASH (PATTY PAN) GRATIN
This is a wonderful way to use your CSA veggies or abundance of home garden veggies. My 10 month old gobbles this up faster than anything! Alternatively you can use Italian breadcrumbs and omit the oregano and basil. Enjoy!
Provided by lolablitz
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
- Boil the squash covered in 1 inch of water for 2 minutes.
- Line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
- Melt the butter in a pan and saute the onion and garlic for 2 minutes. Add the corn and continue cooking until soft. Add salt, pepper, paprika and sugar.
- In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
- Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing).
- Sprinkle the parmesan cheese over the top and replace the squash tops.
- Bake for 30 minutes.
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Ash 240
[email protected]5 stars!
Demetrius Polk
[email protected]I highly recommend this recipe.
up town girl talk di tings
[email protected]This is one of my favorite recipes.
Shokat sutradhar
[email protected]I would definitely make this dish again.
Leah pete
[email protected]This recipe is a bit challenging, but it's worth the effort.
ASMAT ULLAH
[email protected]The gratin topping is the perfect finishing touch.
Sheryl Reeves
[email protected]I love the combination of scallops and squash.
Rak 7Roll
[email protected]This is a great recipe for a special occasion.
Three Brother Gaming
[email protected]I'm not a huge fan of scallops, but I loved this dish. The gratin topping was especially delicious.
Yami Evans
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The flavors are amazing and the presentation is stunning.
Bokamoso Mpetla
[email protected]I made a few substitutions to the recipe based on what I had on hand, and it still turned out great. I used zucchini instead of patty pan squash, and I added a bit of chopped bacon to the gratin topping.
TR Gaming YT
[email protected]I followed the recipe exactly and the dish turned out perfectly. The scallops were tender and juicy, and the gratin topping was crispy and golden brown.
Mansoor Panhwar
[email protected]This recipe is a great way to use up summer squash. I love the combination of flavors and textures.
Preeti Kaur
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the unique flavor combination and the presentation was beautiful.
Don Webb
[email protected]This recipe is a winner! The scallops were perfectly cooked and the patty pan squash added a nice touch of sweetness. The gratin topping was the perfect finishing touch.