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Ingredientes
- 12 med Patty-pan squash
- 1 Tbsp. Extra virgin olive oil
- 1 med Onion finely diced
- 1 x Garlic clove
- 1 med Zucchini halved, inner core
- Â Â discarded, skin diced
- 1/4 c. Slivered almonds toasted,
- Â Â and coarsely minced
- 3 Tbsp. Heavy cream
- 6 sprg Fresh marjoram, leaves only finely minced
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 1/2 c. Grated Mexican Manchego cheese
- Â Â (or possibly 1/2 c. aged Jack cheese)
- Â Â Marjoram sprigs for garnish
Direcciones
- Clean the squash and place them in the top of a steamer set over gently simmering water. Partially cover and cook for 10 to 15 min, till tender. Remove from the heat and, when cold sufficient to handle, scoop out the top 1/3, scooping deep into the center to make a nice c. to hold the filling. Chop the scooped-out squash into 1/4-inch dice and set aside.
- Preheat the oven to 375 degrees and lightly oil a large oval or possibly rectangular baking dish.
- In a large heavy skillet heat the extra virgin olive oil over medium heat. Add in the onion and saute/fry, stirring occasionally, for 4 to 5 min, or possibly till softened. Add in the garlic and cook for 1 minute more, till the aroma of the garlic is released. Add in the zucchini and cook till tender, about 6 min. Add in the reserved patty-pan flesh, almonds, cream, salt, and pepper and stir for a few min, till the mix is thickened and clumpy. Remove from the heat and stir in all the cheese except for 2 Tbsp., that will be reserved for garnish. Mound some of the mix on top of each squash and place them in he baking dish. Cover loosely with aluminum foil and bake for 25 to 30 min. Remove the foil and sprinkle with the reserved cheese then bake for 5 min more to heat the cheese. Serve the patty pans accompanied by small sprigs of marjoram.
- This recipe yields 6 servings.
- Comments: To toast almonds, preheat the oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven till golden brown, about 15 min. Set aside to cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 89 | 74% |
| Total Fat 10.11g | 13% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 233mg | 10% |
| Potassium 180mg | 5% |
| Total Carbs 4.35g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 1.39g | 1% |
| Protein 4.01g | 6% |
