I saw some patty pan squash in the market and I’d never cooked it before, so I politely asked the stall owner about French recipes for the squash. Not very exciting, I thought. But I just happened to have some too cute mini bell peppers at the house and a pound of ground veal in the freezer. Karma.
If it’s too hot to fire up the oven, you could just eat these raw. Or not. Still, So appetizing!
But stuffed with veal, bread crumbs and Parmesan, these were exceptional.
4 patty pan squash
8 mini bell peppers, multicolored
1 large onion, chopped
2 garlic cloves, chopped
2 tbsp olive oil
1 lb ground veal
2 1/2 cups homemade tomato sauce
1/4 cup parmesan cheese
1/4 cup bread crumbs
1 heaping tsp piment d’espelette or hot paprika
1 tsp salt
1/2 tsp pepper
Steam the squash for 10 minutes, cut off the top and scrape out the seeds. Cut off the tops of the peppers and scrape out the seeds. Reserve the tops.
Cook the onion and garlic in the oil until half cooked, add the veal and continue to cook just until the veal is no longer pink. Add 1 cup of the tomato sauce, cheese, bread crumbs, piment, salt and pepper. Mix well. Stuff the peppers and squash with the veal mixture and place the reserved tops on.
Spread the remaining 1 1/2 cups of tomato sauce in the bottom of a large baking pan, place the stuffed vegetables on top and bake for 35-40 minutes in a 350 F oven.
Serve the vegetables with a little of the sauce from the pan bottom.
Wine suggestion: Cote de Provence Rose