Stuffed Pattypan Squash

We grew Pattypan this year (among other things). The little bush squash seriously produce. I had three plants (one was small and to date has still only surrendered 2 squash) and they produced about 3-4 large pattypan a week. We have stuffed them various ways, because they are great stuffing squash, but this was my favorite. In this recipe I did not use the inside of the squash ( I cooked it up for the kids) but you could, just reduce the other ingredients or expect extra filling.

2 pattypan’s tops cut off and insides hollowed out
¼ large onion chopped
2 medium tomatoes chopped
1 small clove of garlic finely minced or grated
¼ c. Feta
Fresh basil
1 TBS olive oil.

Turn oven to 350.

Heat oil. Add onions to pan and let cook on low for 5 minutes. Add garlic and let warm for a minute. Add tomatoes and let cook for 5 minutes over medium low. Turn off the heat and add feta. Test seasoning. Add salt or pepper if needed.

I very lightly salt and peppered the squash, but you don’t have to. I really depends on how much salt you like. Me, I keep a salt lick installed to the wall of the kitchen. Fill the squash and put in the oven for about 15 minutes. The cooking time is going to vary greatly depending on the size of the pattypan and how much meat you scooped out. The squash itself should be fork tender but not mushy. Once it is close, to being done add the basil to the top and cook another 5 minutes.

Feta Artichoke Stuffed Chicken

Ahhh, the stuffed chicken breast, this was to my family what pizza or maybe taco night was to others. It was the in a pinch or I have leftovers but not quite enough for a whole meal, meal. You can really stuff it with anything, cold cuts (hence chicken cordon blue----doesn’t seem so fancy now huh!) try some Chinese leftovers, a little moo-shoo or a little fried rice and some sesame oil. Yummm. Heck I bet, even some leftover chilli topped with some cheddar cheese and sour cream would be Jim Dandy. Season the chicken or it can suck the flavor away from anything you put in there.

1.5-2 lbs bonless skinless chicken breasts filleted open and pounded out
½ C. marinated artichoke chopped up
1 tsp garlic
¼ C. feta
1TBS olive
Salt and pepper


In a pan heat oil. Mix the artichoke, feta and garlic up and spread a fair amount on one side of chicken. Roll and secure with toothpicks or poultry string. Cook until done. This would also be good with the addition of roasted peppers, or olives or both!

Tilapia with Tomato, Feta and Capers

4 filets of Tilapia
½ c feta
14oz diced tomato
1/8 c. caper
3 tbs lemon
1tbs olive oil
¼ onion diced
Salt and pepper filets. Add olive oil to pan and diced onion. Add filets and cook. Remove filets a little early (cook about 2 -3minutes each side over medium heat) keeping onion in the pan/ Drizzle 1TBS lemon over filets and set aside. Add tomato, capers (the caper are variable it depends on how much you like, I love them, so personally add much more, but if you don’t love them or the salt add a little less and keep adding until you are happy with the flavor). Cook until most of water from tomatoes cooks off. Reduce heat. Add filets back to tomato mixture, and put crumbled feta on top. Increase temperature until liquid is bubbling hard. Cover and turn off heat. Let pan sit for 5 minutes. Serve.