Stuffed summer squash

July 27, 2005

Serves 4

4 summer squash or zucchini Salt and pepper, to taste 4 tablespoons olive oil 2 cloves garlic, chopped 3 tablespoons chopped fresh herbs such as oregano, thyme, and basil 1 cup bread crumbs 1/2 cup grated Parmesan cheese 1. Set the oven at 400 degrees. Have on hand a 9-by-13-inch baking dish.

2. Bring a medium pot of water to a boil. Add a generous pinch of salt. Halve the squash lengthwise and drop them into the boiling water. Cook for 5 minutes or until the squash are almost tender.

3. With a slotted spoon, remove the squash from the water and leave them to cool. With a teaspoon, scoop out the flesh and transfer it to a bowl.

4. In a skillet, heat 2 tablespoons of the oil over medium heat. Add the garlic and cook, stirring, for 2 minutes. Add the squash flesh, herbs, salt, and pepper. Cook, stirring, for 2 minutes more.

5. Remove the pan from the heat. Stir in the bread crumbs, remaining 2 tablespoons of oil, and Parmesan.

6. Fill the hollowed squash shells with the stuffing mixture. Set the filled squash in the baking dish. Bake them for 15 minutes or until they are very hot and crisp on top.

Adapted from Sharon Shiner