Ratatouille is a bright and chunky summer vegetable stew originating in Provence, a region in the south of France. For this recipe, I will show you how you can stuff roasted patty pan squash with this savory herbaceous ratatouille.
Pattypan is a variety of summer squash, round and slightly flattened with scalloped edges. Choose larger sized patty pan for this recipe which will make it easier for stuffing.
Yield: serves 2–4
Preparation time: 1½ hours
Cook time: 1 hour
Tomato Sauce
3 tbsp extra virgin olive oil
2 tbsp garlic, sliced
28 oz can whole peeled tomatoes
2 tsp sugar
Salt and pepper to taste
Ratatouille
¼ cup olive oil
1 cup onion
1 cup zucchini
1 cup pattypan squash
1 cup eggplant
1 cup mini bell pepper
1 tbsp garlic
2 tsp fresh thyme
2 tsp fresh basil
Salt and pepper to taste
1 ½ cup tomato sauce
Stuffed Pattypan
4 pattypan squash, large-sized
½ cup manchego cheese shaved
For the tomato sauce
Heat the olive oil in a saucepot on medium heat and add the garlic stirring constantly until the garlic softens.
Open the can of tomatoes and crush them up into smaller pieces.
Add the tomatoes, sugar, salt, and pepper to the pot and stir.
Turn the heat to a simmer and cook the sauce for 45 minutes. Stir occasionally to prevent burning. Remove from heat and set aside.
For the ratatouille
Cut the zucchini, pattypan, eggplant, and onion into small dice. Keep everything separate.
Thinly slice the garlic and peppers. Set aside.
Add one tablespoon of oil to a frying pan and heat on medium-high heat.
Add the onions and sauté, stirring often until they start to soften and brown slightly. Remove from the pan into a mixing bowl.
Sauté the next vegetable and repeat by cooking each vegetable separately.
Mix the vegetables with fresh thyme leaves, chopped basil, and tomato sauce. Season to taste with salt and fresh cracked black pepper.
For the pattypan
Preheat the oven to 400°F.
Cut the tops off the pattypan and scoop out the middle using a melon baller.
Place the squash and tops on a baking tray, drizzle with olive oil, and bake for about 20 minutes, until they soften.
Remove from the oven and let cool slightly.
Stuff each pattypan with the ratatouille, and top with the shaved manchego cheese.
Add the stuffed pattypan back to the oven and bake for 5–10 minutes, until the cheese has melted and started to turn golden brown. Remove from the oven and enjoy!
©chefalisonbiebs