Ease of preparation rating: Medium
Yield: 2-4 servings
Ingredients:
6 patty pan squash
5 tablespoons (75 ml) olive oil, divided + more for grill
½ cup (120 ml) grated Parmesan cheese
Filling
½ cup (120 ml) diced shallots
¾ cup (180 ml) diced carrots
¾ cup (180 ml) diced celery
2 cloves garlic, minced
1 ½ cups (360 ml) chopped mushrooms
½ cup (120 ml) chopped toasted pecans
1 ½ tablespoons (22.5 ml) chopped fresh thyme leaves
Salt and pepper
Garnish
Olive oil
Chopped fresh thyme leaves
Grated Parmesan cheese
Method:
Preheat grill to medium-high.
Cut ½-inch (1.25 cm) off the top of the patty pan shell and scoop out the flesh. Discard the seeds and chop up the flesh. Brush the exterior and interior of the patty pans with 2 tablespoons (30 ml) of olive oil. Brush the grill with oil. Place the patty pans, flesh side down, on the grill. Cook for 3-4 minutes or until nice grill marks have appeared. Remove from grill.
Heat remaining olive oil to the saucepan. Add shallots, carrots, and celery, and cook for 2-3 minutes. Add garlic, stir and cook until soft. Add mushrooms and chopped patty pan flesh and cook for 4-5 minutes. Add pecans and thyme. Season with salt and pepper. Remove from heat.
Using a spoon, fill the patty pan shells until overflowing with filling. Sprinkle with freshly grated Parmesan. Replace stuffed patty pans on the hot grill, close lid, and cook for 4-5 minutes.
Remove patty pans from grill. Drizzle with olive oil, top with grated Parmesan and fresh thyme.
