Pattypan squash stuffed with vegetables

Stuffed pattypan squash with vegetables - a simple and delicious recipe for a healthy lunch or dinner, full of flavors! These stuffed pattypan squashes are an excellent choice for those looking to explore new tastes, but in a familiar and easy-to-make way. Get ready to impress your family and friends with a colorful and savory dish!

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4

Ingredients:
- 3 pattypan squashes
- 2 mushrooms
- 1/2 onion
- 1 small carrot
- 1/2 bell pepper
- 2 cloves of garlic
- 1 small piece of celery
- 5 tablespoons of tomato juice
- 1 bunch of fresh parsley
- 1 egg
- salt, pepper, vegeta (to taste)
- 3-4 tablespoons of grated cheese

Preparation:

1. Preparing the squashes: Start by washing the pattypan squashes well. Use a sharp knife to cut a small lid off the top of each squash. Using a spoon, scoop out the flesh, being careful not to break the walls of the squash. This flesh can be used later in the filling. After hollowing them out, sprinkle a little salt on the inside and place them upside down to drain excess water.

2. Preparing the filling: In a pan, add a little olive oil and sauté 1/2 finely chopped onion until it becomes transparent. Add the chopped mushrooms, grated carrot, diced bell pepper, grated celery, and crushed garlic. Sauté all the vegetables for 5-7 minutes until they become tender.

3. Completing the filling: After the vegetables have sautéed, add the previously scooped squash flesh, tomato juice, and chopped parsley. Season with salt, pepper, and vegeta to taste. Let the mixture simmer on low heat for 5 minutes.

4. Adding cheese and egg: Once the filling is ready, remove the pan from heat and add the grated cheese and beaten egg. Mix well to combine the ingredients.

5. Stuffing the squashes: Preheat the oven to 180°C. Fill each pattypan squash with the vegetable mixture, being careful not to overfill them to allow for even baking. Place the stuffed squashes in a baking dish and, if desired, you can add a little tomato juice on top.

6. Baking: Cover the dish with aluminum foil and bake the stuffed squashes for about 30 minutes. At the end, you can remove the foil and let them brown for 5-10 minutes, so the cheese becomes golden and crispy.

Serving: Serve the stuffed pattypan squashes warm, sprinkled with a little fresh parsley on top. This recipe pairs wonderfully with a green salad or a side of rice.

Helpful tips:
- You can experiment with the filling by adding ground chicken or turkey for a heartier version.
- If you want a vegan recipe, replace the egg with a flaxseed paste or a vegan egg and leave out the cheese.
- Pattypan squashes can also be grilled for a delicious smoky flavor.

These stuffed pattypan squashes with vegetables are not only a healthy choice but also a perfect way to bring more vegetables into your diet. Try this simple and delightful recipe, and enjoy every bite!

 Ingredients: 3 pattypans, 2 mushrooms, half an onion, 1 small carrot, half a bell pepper, 2 cloves of garlic, a small piece of celery, 5 tablespoons of tomato juice, parsley, 1 egg, salt, pepper, seasoning, 3-4 tablespoons of grated cheese.