Stuffed Squash with Mushrooms and Swiss
A stuffed squash - zucchini or pattypan - filled with mushrooms and Swiss cheese.
Servings: 8 Servings
Ingredients
- 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
Instructions
- 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.