Stuffed Globe Squash

This recipe came about when I needed a colorful side dish to present for a demonstration.  It is simple, easy to make and highlights the beautiful traits of the baby globe zucchini.

Stuffed Globe Squash

Serves 4

4 globe zucchini squash, yellow or green

1 teaspoon balsamic vinegar

1/2 teaspoon sea salt

1/4 cup sweet onion, diced

1/4 cup red bell pepper, diced

1/2 teaspoon sea salt

1/2 teaspoon garlic, minced

1 tablespoon extra virgin olive oil

1/4 cup balsamic vinegar

1/2 teaspoon crushed red pepper flakes

1/2 cup ripe tomato, diced

Preheat oven to 400º F. Slice off the top of each squash and discard.  Carefully scoop out the insides with a small melon-baller or a teaspoon and reserve. Put 1/4 teaspoon balsamic vinegar and 1/8 teaspoon sea salt in each squash.  In a large bowl, mix together all the remaining ingredients and transfer to a glass baking dish.  Nestle the squash in, cover and bake for 30 minutes.  Remove from oven and reserve.

Lemon Almond Pesto

3/4 cup (packed) fresh basil leaves, chopped

1 cup almond flour or meal

2 tablespoons fresh lemon juice

1/4 teaspoon sea salt

2 tablespoons extra virgin olive oil

Place all ingredients in a food processor and pulse until cohesive.  Fill each squash until rounded at the top.  Cover again and bake for another 15 minutes.  Remove from oven.

Assembly

1 tablespoon organic balsamic cream

1 large tomato, sliced

8 fresh mint leaves

4 Kalamata olives

For setting up individual plates, drizzle balsamic cream on a 4 to 6 inch plate.  Place a slice of tomato on the center of each plate, then 2 mint leaves on the top edge of the tomato and a stuffed globe zucchini on top.  Place an olive in the top center of each globe.  Serve warm or cold.

Notes:

Save the remaining baking dish ingredients to serve as an antipasti relish with bread or crackers.

Balsamic cream is a balsamic reduction.  There is a recipe for it in Vegetarian Traditions