Squash Blossom 'eggplant Parm' Recipe
san marzano passata, mozzarella, spinach & patty pan squash, pine nut caponata
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Ingredients
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Main Ingredients
Method
Preparation and Assembly
- 1
Prepare the Caponata
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the pine nuts and toast until golden. Stir in the patty pan squash and cook until tender. Season with salt and pepper, and add fresh basil. Remove from heat and set aside.
- 2
Sauté the Spinach
In a separate pan, heat another tablespoon of olive oil. Add the fresh spinach and sauté until wilted. Season with salt and pepper. Remove from heat.
- 3
Stuff the Squash Blossoms
Carefully fill each squash blossom with a mixture of sautéed spinach and mozzarella cheese. Ensure not to overfill to prevent tearing.
- 4
Layer the Dish
In a baking dish, spread a layer of San Marzano passata at the bottom. Place the stuffed squash blossoms in a single layer over the sauce. Top with the remaining passata and sprinkle with mozzarella cheese.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the dish for about 25-30 minutes or until the cheese is melted and bubbly.
- 6
Serve
Allow to cool slightly before serving. Serve warm topped with the pine nut caponata.
