Stuffed Rond de Nice Squash
Total Time
Approximately 1 hour and 15 minutes
Prep Time
15 minutes
Cook Time
45 to 60 minutes
Rating
4.5 out of 5 stars
(200)
Ingredients
6 servings
- 2 1/2 pounds rond de Nice squash (about 6) or large zucchini
- Salt
- 1 tablespoon olive oil
- 1 onion, minced
- 1 clove garlic, minced (optional)
- 1/3 pound loose mild Italian sausage
- 2 to 3 tablespoons tomato paste (optional)
- 1/2 cup breadcrumbs
- 2 tablespoons chopped parsley
- Freshly ground black pepper
- 1 tablespoon chopped fresh thyme (optional)
- If poaching in oil:
- 1 sprig rosemary
- 1/2 bunch of thyme
- 20 whole black peppercorns
- 1 head garlic, cut in half
- 2 to 3 1/2 cups olive oil
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Preparation
Step 1
Preheat oven to 300 degrees.
Step 2
Cut a small slice from the bottom of each rond de Nice squash to sit flat. Cut the top, about 2 inches from the stem end, leaving a wide hole. Scoop out the insides, leaving a 1/4-inch thick wall of squash. Set the squash flesh aside and repeat with the remaining squash. Season the inside of each squash with salt and turn upside down on a plate.
Step 3
In a large saucepan, heat 1 tablespoon of olive oil over low heat. Add the onion, garlic (optional), and a pinch of salt. Cook until tender.
Step 4
Add the sausage, raise the heat to medium, and cook, stirring often, until the sausage is no longer pink.
Step 5
Finely chop the reserved squash flesh and add it to the onion-sausage mixture with some salt. Cook uncovered, stirring occasionally, until the squash is tender, about 5 minutes.
Step 6
Add the tomato paste, if using, and cook for one minute longer.
Step 7
Using a slotted spoon, transfer the mixture to a mixing bowl, leaving excess liquid in the pot. Stir in breadcrumbs and parsley. Season with salt and black pepper.
Step 8
Turn the squash right-side up and stuff them with the squash-sausage filling.
Step 9
If poaching in olive oil, place them in a pot just large enough to hold them snugly. Pour olive oil into the pan to rise just to the top of the squash. Add rosemary, thyme, peppercorns, and garlic. Cover and cook.
Step 10
If baking, spread a teaspoon or two of olive oil at the bottom of a baking dish. Place the squash inside and cover the dish.
Step 11
Cook in the oven until the squash is tender when pierced with a knife, about 45 to 60 minutes.
Step 12
Serve immediately or cool and reheat later.
Step 13
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Chef's notes
The original recipe involved poaching the squash in olive oil, but a baked version offers a lighter alternative.
Add extra herbs like thyme for additional flavor.
The dish can be prepared in advance and reheated.
