INGREDIENTS

INSTRUCTIONS

Clean the squash and place them in the top of a steamer set over gently
simmering water. Partially cover and cook for 10 to 15 minutes, until
tender. Remove from the heat and, when cool enough to handle, scoop out the
top 1/3, scooping deep into the center to make a nice cup to hold the
filling. Chop the scooped-out squash into 1/4-inch dice and set aside.
Preheat the oven to 375 degrees and lightly oil a large oval or rectangular
baking dish. In a large heavy skillet heat the olive oil over medium heat.
Add the onion and saute, stirring occasionally, for 4 to 5 minutes, or
until softened. Add the garlic and cook for 1 minute more, until the aroma
of the garlic is released. Add the zucchini and cook until tender, about 6
minutes. Add the reserved patty-pan flesh, almonds, cream, salt, and pepper
and stir for a few minutes, until the mixture is thickened and clumpy.
Remove from the heat and stir in all the cheese except for 2 tablespoons,
which will be reserved for garnish. Mound some of the mixture on top of
each squash and place them in he baking dish. Cover loosely with aluminum
foil and bake for 25 to 30 minutes. Remove the foil and sprinkle with the
reserved cheese then bake for 5 minutes more to melt the cheese. Serve the
patty pans accompanied by small sprigs of marjoram. This recipe yields 6
servings.
Comments: To toast almonds, preheat the oven to 350 degrees. Spread the
almonds on a cookie sheet and toast in the oven until golden, about 15
minutes. Set aside to cool.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6247 broadcast 04-11-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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