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!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
  3. Boil the squash covered in 1 inch of water for 2 minutes.
  4. Line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
  5. 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.
  6. In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
  7. Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing).
  8. Sprinkle the parmesan cheese over the top and replace the squash tops.
  9. Bake for 30 minutes.

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