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Stuffed Mini Summer Squash à la Provençale https://www.metro.ca/userfiles/image/recipes/Mini-patissons-farci-provençale-4780.jpg PT12M PT15M PT27M
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 375°F (190°C). Serve with the other half of the pitted olives.
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12 mini summer squashes 0.500 onion, chopped 0.500 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
Stuffed Mini Summer Squash à la Provençale

Stuffed Mini Summer Squash à la Provençale

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  • Lactose-free
12
mini summer squashes
0:12
Preparation
0:15
COOKING
0:27
TOTAL TIME

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Ingredients

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  • 12
    mini summer squashes
  • 0.500
    onion, chopped
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    CARROT OR YELLOW ONIONS

    CARROT OR YELLOW ONIONS

    $0.99 ea.

    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


  • 0.500
    yellow sweet pepper, cut into tiny dice or brunoise
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 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
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    SAVE $3.00
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


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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 375°F (190°C). Serve with the other half of the pitted olives.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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