Stuffed Mini Summer Squash à la Provençale
| Preparation: | 12 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 27 min |
servings
| Category: | Appetizers |
| Subcategory: | Canapés - Hors d'oeuvre |
| Source: | Metro |
Recipe ingredients
- 12 mini summer squashes
- 1/2 onion, chopped
- 1/2 yellow sweet pepper, cut into tiny dice or brunoise
- 1 garlic clove, chopped
- 2 sun-dried tomato slices, cut into tiny dice or brunoise
- 6 pitted olives*, quartered
- Freshly ground pepper to taste
- 1 tsp. (5 mL) dried oregano*
- 2 tsp. (10 mL) olive oil*
- Sufficient quantity, water or wine
Preparation
Trim, cut the bottom end and wash the squashes. Cut off the top end.
Use a melon baller to scoop out a ball from the top of each squash. Set aside.
In a frying pan over medium heat, brown the chopped onion for 2 to 4 minutes. Add the yellow pepper and garlic; brown for 3 minutes. Add the tomatoes, seasoning and half the olives, and continue cooking for 4 to 5 minutes. Garnish the squashes with the stuffing.
In an oiled oven-proof dish, cover the bottom with water or wine and place the stuffed squashes.
Cover and cook for 12 to 15 minutes at 375ºF (190ºC). Serve with the other half of the pitted olives.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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