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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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In this tasty main dish, pretty yellow summer squash are mounded with a flavorful filling featuring ham and two kinds of cheese.Fran Shaffer, Coatesville, Pennsylvania Ingredients:
4 medium yellow summer squash or zucchini (about 6 inches) |
1 small onion, finely chopped |
2 tablespoons butter |
1 cup cubed fully cooked ham |
1/2 cup dry bread crumbs |
1/2 cup shredded cheddar cheese |
1/2 cup shredded parmesan cheese, divided |
1 egg, beaten |
1 teaspoon paprika |
1/4 teaspoon pepper |
Directions:
1. Cut squash in half lengthwise; scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside.
2. In a large saucepan, cook shells in boiling water for 4-5 minutes. Drain and set aside. In another saucepan, saute onion in butter until tender; remove from the heat. Add ham, bread crumbs, cheddar cheese, 1/4 cup of Parmesan cheese, egg, paprika, pepper and squash pulp; mix well.
3. Spoon into shells. Place on a lightly greased baking sheet. Sprinkle with remaining Parmesan cheese. Bake at 425° for 12-15 minutes or until heated through. Yield: 4 servings.
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