This is a new squash for me this year – Ronde de Nice, aka Gourmet Globe.
They are perfect for hollowing out and stuffing. If one remembers to check them daily and pick when a reasonable size, they are also a perfect individual serving size. If they are a little bigger, like the one I used for this, cut in in half for two servings.
If it hid for more than a day, (and they grow fast), it’s great for soup.
The plant is a prolific producer. I have been getting one or two every day for the last 2 weeks.
Along with the striped, yellow and white squashes I also planted…. I’ve been making a lot of soup.
I’m switching to quick breads this week – just for a change.
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Stuffed, Round Summer Squash
You could make this using regular, long squash, too, 6 – 7″ long (16 – 18cm) would be the right length. Or you could use 2 smaller, round ones.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: First Courses
- 1 medium round summer squash, cut in half between blossom end and stem end
- 10 green, stuffed olives, sliced
- 3 tbs pimientoes, chopped
- 4 cherry tomatoes, quartered
- 1 tbs garlic or regular chives, chopped
- 1 tbs fresh marjoram, chopped
- 1/4 cup (1oz, 30gr) shredded cheese
- Tomato Sauce
- 1 cup (8oz, 240ml) tomato sauce
- 2 cherry tomatoes, finely chopped
- 2 tbs pimientos, finely chopped
- 1 tbs chives, garlic or regular, finely chopped
- 2 tbs marjoram, finely chopped
- 2 tbs olives, finely chopped
- Cut a thin slice off of both stem end and blossom end – so each half will sit nicely.
- With a small spoon scoop out the seeds and flesh from the center, leaving a shell about 3/8″ (1cm) thick.
- Put the tomato, olives, pimientoes, and herbs in each half, dividing evenly.
- Put the zucchini into a small baking dish, cover with foil and bake, 400F (200C) for 20 minutes.
- Remove from oven, uncover and carefully sprinkle cheese on top.
- Return to oven and bake until cheese starts to brown, about 10 minutes longer.
- Remove and serve with Tomato Sauce
- Tomato Sauce:
- Combine all ingredients in a small saucepan.
- Heat to simmering.
- Simmer, uncovered, 5 minutes. Keep warm until needed.
Summer squash, courgette, zucchini…. they are all the same vegetable…. just different colors, sizes, and, sometimes, slightly different tastes
Keywords: summer squash, zucchini, stuffed zucchini
My potager at sunrise…. Notice all the pretty flying discs.
They have either worked or the birds have gone on to other things.
On this half are the tomatoes on the left, with the row of protected red & green Romaine lettuce in the middle of the two rows, and delicata squash on the right which have gone crazy this year. Onions. of course, along the fence.
On the other half is the chard on the right, also protected, which is finally big enough to eat, beans toward the path and butternut squash on the left that have finally decided to grow.
In the center are the acorn squash. Toward the path you can see a normal-looking acorn squash plant. I have no idea what caused the other 2 plants in the row to become so deformed. The leaves are only growing from the center, have no stem and are tightly packed together. All the seeds came from the same packet and looked the same when they started.
I may have said in the past that the purpose of vegetable gardens is to keep the gardener humble…..