Makes 8 servings
This recipe is a great way to introduce your family to different varieties of squash, but you can also change which types you use as desired. A bean salad makes a nice side dish.
- 1 yellow squash
- 1 yellow zucchini
- 1 green zucchini
- 1 eggplant
- 1 pattypan squash
- 16 ounces textured vegetable protein or soy sausage crumbles
- 1 medium yellow onion
- 6 garlic cloves
- salt & pepper
- olive oil
- 2 cups breadcrumbs
- 1 1/2 cups low-fat cheddar cheese, grated
- 1/2 cup parmigiano-reggiano cheese, grated
- 1 egg
Heat oven to 400 degrees. Halve yellow squash, both zucchini and eggplant lengthwise and halve patty pan squash across equator (horizontally). Scrape flesh of all squash and eggplant into a large bowl, making boats. Set boats aside. Rehydrate TVP. Saute onion and garlic. Add TVP,squash and eggplant flesh, salt and pepper. Cook until soft (10-12 minutes).
While mixture cooks, apply oil with a brush to all sides of squash and eggplant boats and place on 1/2 sheet pan arranging to fit.
When squash soft remove from heat and mix in bowl with 1 egg, breadcrumbs and cheese. Scoop mixture into boats to fill evenly. Top with Parmigiano-Reggiano. Cook at 400 degrees until boats are soft and cooked through. (60 minutes) Remove and serve.
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