Stuffed Squash with Mushrooms and Swiss
A stuffed squash - zucchini or pattypan - filled with mushrooms and Swiss cheese.
Servings: 8 Servings
- 2 lbs Zucchini or Pattypan Squash about 4 to 6
- 3 tbsp Butter
- 1/2 lb White Mushrooms chopped
- 1/2 tsp Salt
- 1 tbsp Fresh Basil or 1 tsp dried
- 1/4 tsp Pepper
- 4 oz Swiss cheese shredded
- 3 tbsp Sour Cream
Cook squash in boiling, salted water until tender, but firm when pierced - about 5 minutes, depending on how big it is. Drain.
For zucchini, cut off both ends and slice in half lengthwise. Don't worry about the seeds, they are small and soft. Scoop out the pulp to leave a 1/4" shell.For pattypan, slice off the bottom to form a flat base, then slice off the top, with the stem. Scoop out the seeds and discard. Then scoop out the pulp and leave a 1/4" shell.Let the shells cool and drain, face-down.
In a skillet, melt the butter and saute the mushrooms until moisture has evaporated - about 3 minutes. Add salt, seasonings and squash pulp. Cook 2 minutes and remove from heat. Stir in cheese and sour cream
Fill shells and place in baking dish. Bake, uncovered at 350F for 15 minutes, or until hot and bubbly. Let rest for 5 minutes and serve.