There’s lots going on in the garden right now, and farmstands are filled with just about anything we could want from peas and squash to corn and tomatoes. Many an evening meal around here consists of nothing but vegetables in just about every preparation.
Little vegetable boats
Since my kids were little, we’ve loved to stuff zucchini, or little squash boats as they called them. These have been around for a long time because they are fun to make and eat, and a good way to get the children interested in their vegetables. You can always promise them their favorite as part of the stuffing, and pretty much everything goes here. Last of the English peas? Toss them in. First of the summer corn, in they go as well. This was one of my kids’ favorite additions. Chopped up beans, maybe some minced greens, whatever your family likes can be tucked in these charming little vessels.
A mushroom stuffing
This time around, I had an abundance of mushrooms that needed a home, so they became the backbone of the filling. A lovely little head of radicchio called my name, and thin slices added a slight bitter note and pretty color.
Any herb you love
Play with the herbs as well, and use what you have on hand and really love. Dill would be lovely here, as would oregano, thyme, well, just about any favorite greenery. Or skip the green and add smoked paprika, always a delight on veggies.
What do you feel like stuffing?
Vary the vegetables as well. Here we used a couple of lovely onions, but you could also enlist the beautiful Japanese eggplant, or Italian red stuffing peppers, maybe even new potatoes, but cook them a bit first or you’ll never get the flesh out. It’s all good.
Mushroom and Radicchio Stuffed Summer Vegetables
- Olive oil
- 2 zucchini, about 9”
- 2 patty pan squash
- 1 large onion
- 10 oz. mushrooms, diced
- 2 large shallots, sliced
- 4 cloves garlic, minced
- 1 tsp. crushed fennel seeds
- 1 small head radicchio, thin slice
- 1 tbsp. fresh minced tarragon
- 1 cup fresh breadcrumbs, plus a bit more for topping
- Parmesan or vegan Parmesan to garnish
Prep the vegetables: Slice the zucchini in half lengthwise. Use a melon baller or grapefruit spoon to scoop out the insides, leaving a quarter inch margin to hold the stuffing. Place the scooped-out bits aside. Season cavities with salt and pepper and set in a greased roasting pan.
Cut the top off the patty pan squash and scoop out the insides as with the zucchini. Set the scooped bits aside as well, and season. Place carcass in roasting pan,
Cut the onion in half at the equator, peel, and carefully scoop out the rings, leaving about three, and use the melon baller to scoop down to the bottom, but not through. If you accidentally pull up the bottom center rings, just pop them back in place and no one will know. Place in roasting pan, season, and mince up the scooped-out onion and squash.
OK, now you are ready to cook. Preheat oven to 350.
Heat a large skillet over medium-high and drizzle in a few tablespoons of olive oil. Add the minced-up onion, the shallots, and garlic, and let sauté for a few minutes. Add the mushrooms and fennel seeds and season everything. Sauté for a few minutes, then add the squash and continue to cook until everything is soft. Add the radicchio, give it a minute or so, then remove from the heat and add the tarragon and breadcrumbs. Mix well, and taste for seasoning.
Scoop the filling into the vegetables, and be generous. Sprinkle with a few more crumbs, drizzle with extra virgin olive oil, pour a little water in the bottom of the pan for steam, and cover with parchment and foil.
Bake for 35 minutes, then turn up the heat to 400 degrees F. Uncover, and check to see if veggies are soft. If not, put back in the oven until they are, sometimes they might take longer than others. When ready, sprinkle the tops with the Parmesan, or vegan Parmesan, drizzle or spritz with a bit more olive oil, and place back in the oven for another 10 minutes, or until the tops are browned and everything soft.
Serve as is, or top with a light mustard sauce: Combine ¼ cup mayonnaise or vegan mayonnaise, ¼ cup plain Greek yoghurt or plant-based yoghurt, 2 tablespoons grainy French mustard, 2 tablespoons smooth French mustard, 1 tsp. honey or brown rice syrup, some ground black pepper, and a bit of milk of choice to thin to desired consistency.
Fresh breadcrumbs:
Fresh breadcrumbs are easy to make. They are lighter than dried and lend a lovely, fluffier texture to everything from meatloaves and fish patties, to toppings for fish or vegetables.
If you have a food processor, you need only about a minute of your time. Break the bread in to large hunks, stale is absolutely fine here, and pulse until you are where you want to be. No food processor? A hand grater will work just fine, it will simply take a little longer.
But why stop there? Add more flavor by seasoning with spices and herbs, a garlic clove or two, or even a minced shallot.
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Great idea…I’ve been getting misc veggies from the food bank to tide me over after the big move, so something along these lines might be good to try out! Thanks!
Thanks Willow! They are fun to make, and really good to eat!
I’m excited to try it out!
Happy eating!
This is such a great vegetarian dish, that even the biggest carnivore would enjoy. Brilliant use of radicchio in the filling!
Thanks Ronit! Like so often is the case, the radicchio was there and I thought the filling needed a little something else!
Sounds familiar! 🙂
Oh, I know that’s how you cook as well! By instinct and what is there in front of us.
At this time it’s too hot to use the oven, however I wonder if this could be made in a smoker where I can control the temperature? Does look very tasty, I would love to try this with some of the local squash!
You could do this on the grill for sure, and I bet it would work on the smoker too.
Looks like the tasty and the pretty made a wonderful marriage! I will try this; off to pick up some veggies this afternoon anyway.
I hope you enjoy it Suz!
I love old recipes. This past week I made a WWI recipe of potatoes, onions and cheese pie. This was the first time I included ham. (Of course rationing didn’t allow the ham back on those days).
What fun! Those old cookbooks are treasures!
I bet you didn’t use much ham, so I can see this added, a frugal housewife stretching her rations and using meat like a condiment rather than the main act.
Thank you for more wonderful cooking ideas, Dorothy. I can stuff squash and freeze for a quick dinner later. Love this!
You know Mary, that’s why when I’m making this, I always make extra for the freezer. I have two meals waiting for me on a night I don’t feel like cooking!
They’re so pretty! I can see some lovely marinara with these. A fabulous meal for me.
Oh, that would be lovely! Perfect combination.
This recipe sounds yummy! I would use the real parmesan cheese.
A little goes a long way! Thanks my friend!
I am all over those mushrooms! 🍄🟫 🍃🍄🟫🍃🍄🟫
They are the best!
I always try to pick up pattypan squash when I see them in season. What a good idea of what to do with them.
They just beg to be stuffed, don’t they? So, I oblige!
Looks delicous and so colorful
Thank you! These were really fun and tasty!
This is what summer is all about!
Yes! Veggies all around!
Not only is this pretty but its tasty and fun as well!
Another great inspirational tip! Thank you!
Thank you! This was really fun to make!
Summer vegetables with a bend towards autumn, I love it and looks so good. Thank you for sharing.
Thanks! You can fill just about anything! This would be delicious on winter squash too.
I love zucchini, it is such a versatile vegetable and I haven’t stuffed it in a long time~thanks for the inspiration, this sounds really good!
Jenna
It’s such a fun dish, and the kids love to help with it too.
I never would have thought to combine mushrooms and radicchio.
It was one of those spur of the moment additions Stefan. I felt like the stuffing was a bit flat, and there was the radicchio sitting in the refrigerator looking rather forlorn, so in it went. A good decision!
Those veggie boats look delicious….and so much fun!
Thank you! It also turns a humble little zucchini into something that brings smiles!
Holy cats, that looks good! Another recipe to tuck in the file.
Thanks Laurie! I aimed this one right up your alley!
Too funny! Ever since I read your post, I have been daydreaming about this recipe and thinking about how to adapt to my family’s taste. But like yours, mushrooms would play a major role.
Everyone can have their favorite vegetable!
I’ve never tried anything like this. It looks delicious, especially with the fennel seeds as flavoring.
They are really fun to make, and quite delicious. If I wasn’t watching my saturated fat, I douse them with cheddar cheese!
This one’s a no brainer, Dorothy. It will grace our dinner plates very soon!
Have mushrooms and zucchini to go… and some wholemeal bread just oozing with flavour!
It’s all good my friend!
Those little patty pans are so darling! My favorite stuffed squash has always been zucchini, though. You have tossed out a couple of new to me ideas here… Especially the sauce that’s brilliant!
Mollie
Thanks Mollie! It’s fun to play around with this recipe, so many times it’s just what is sitting in the refrigerator that determines the final ingredients.
Yum! Sounds delicious! 🙂
Thank you! They are really tasty!
Cute and delicious 😋
Thanks! Right now I’m stuffing a lot of veggies!