Prep 15 mins
Cook 1 hr
This recipe is from the St. Croix Source newspaper, February 2003. I plan to try it as new summer squash come to the Seattle Farmers Markets.
- 6 small zucchini
- 6 small crookneck yellow squash
- 1 tomatoes, sliced
- 1 tablespoon tomato paste
- 1 cup water
- 1 lemon, juice of, plus
- 1⁄2 lemon, juice of
- 2 garlic cloves
- 1 teaspoon crushed dried mint
- 3⁄4 lb lean ground beef or 3⁄4 lb turkey
- 1⁄3 cup cooked white rice
- 1⁄2 large tomatoes, peeled and chopped
- 1 tablespoon finely chopped parsley
- 1 tablespoon raisins
- salt and black pepper, to taste
- 1⁄2 teaspoon ground cinnamon or 1⁄4 teaspoon ground allspice
- To prepare the squash: Wash the squash well.
- Sprinkle them with salt and let drain for 1/2 hour; this will soften them. Rinse the salt off and dry. Using a narrow apple corer, make a hole at the stem end of each squash and scoop out the pulp, being careful not to break the skin. The other end must remain closed.
- To make the filling: Put all ingredients together in a mixing bowl. Stir until well blended.
- To stuff squash: Fill each squash half-full of the filling. Lay a few thin slices of tomato in the bottom of a large, deep baking dish. Place the stuffed squash side-by-side in layers on top of the tomatoes.
- In a small saucepan, mix the tomato paste with 1 cup water and juice from one lemon. Bring to a boil and simmer for 5 minutes. Pour the tomato sauce over the squash. Cover the saucepan and simmer gently for 1 hour or until squash are soft and filling is cooked. Add more water if necessary.
- Crush the garlic cloves with a little salt. Mix with the mint and juice from half a fresh lemon. Sprinkle this mixture over the squash and continue cooking a few minutes longer.
Healthy, attractive, versatile, and another tasty way to use summer squash. The directions are rather confusing b/c the order of the ingredient list does not match the order of the ingredients within the directions and I think it has something to do with the filling being listed last instead of in the middle of the ingredient list. In Step 1 I cut the squash in half lengthwise. In Step 4 I used a large skillet instead of a baking dish-everything is done on top of the stove. In Step 4 I also doubled the tomato slices and sort of wished I had increased it more as the cooked tomato tastes great with this! I used half as much squash as listed and that was plenty. Probably makes a big difference in how big the squash is-remember it needs to fit in the skillet. I subbed catsup for the tomato paste, omitted the mint due to personal preferences, and doubled the lemon juice in Step 6 and wish I had increased the garlic, too. The filling and squash was done in 35 minutes. Congrats BarbryT for becoming FROG#9 in Top Favorites of 2008 game!