10 small or 6 large Summer Squash
1/4 cup olive oil
1 large garlic clove minced (Or 1/12 cloves if you want a stronger garlic flavor)
2 large eggs beaten
2/3 cups gated Parmigiana Reggiano
11/2 cups bread crumbs (Split in half/reserve 3/4 cup for topping)
1 tablespoon dried oregano
salt and pepper
Preheat oven to 350.
Place all of the summer squash in a large pot and cover with water. Place the lid on and bring to a boil. Cook at a low simmer for 6 minutes, just to soften it up a bit.
Remove from the water and cut in half length wise when they are cool enough to handle.
Scoop out the pulp set aside to cool off.
Once it is cool mix the filling ingredients, except for the olive oil and reserved 3/4 cup bread crumbs, and mix well.
Lay the summer squash on a sheet pan and stuff. Add the reserved bread crumbs by sprinkling all over and drizzle the oil all over as well. Pour a small bit of water, 1/8 inch, into pan.
Bake for 30-35 minutes: or until the filling is golden brown.
~ Summer Squash Plant From My Garden~