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Lilly’s Table

 
 
Pesto
© Lillys-Table.com Photo of Pesto Pattypan Squash
 

Tags: Gluten-Free Low-Glycemic nuts vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Pesto Pattypan Squash

from Eggplant Napoleons with Pesto Pattypan Squash & Polenta, the Week of September 16, 2012.
View the next recipe for this meal.

Those flying saucer squash are perfect for cutting in half and stuffing with goodness. Pesto is especially fun and bright for the summer. We prepared ours on the grill, but roasting in the oven will also get the job done.

Ingredients

  • 2 pattypan squashes
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 2 tablespoons walnuts, crumbled
  • ½ cup pesto, more or less
  • 1 tablespoon panko breadcrumbs, or grated parmesan, optional

Serving Size: 2 People

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Preparation Instructions

Place the pattypan on the round edge and slice down the middle. Lay flat and scoop out the seeds.

Pour the olive oil on a plate and dip each side in the oil, rubbing on each other until they are well coated. Sprinkle with a pinch of salt.

Heat a barbecue medium-high or oven to 400. Place directly on the grill or in a roasting pan, cut side down. Cook for about 8-10 minutes until grill marks appear or the edges are golden.

Flip over and fill the cavity with a sprinkle of the walnuts and a generous dollop of pesto. Finish with a light sprinkle of breadcrumbs or parmesan. Place back on the grill or in the oven.

Bake/grill for another 8-10 minutes until cooked through and/or the tops start to get a bit golden on the edges.