We are in love with 8 ball squash, the round little zucchinis that are the size of a billiard ball. We are so enamored with it, IttyBittyFoodies’ uses them as their signature avatar. You may need to hunt for them at different grocery stores but you can definitely get them at the Dallas Farmers Market at the Lemley’s produce stand. Here’s an easy and quick recipe for dinner I recently did for White Rock Lake Weekly. The stuffing can be made ahead and then baked in the zuccchini on the night that you plan on eating. And they are so cute, they naturally make for an awesome presentation and will be a conversation starter at dinner time.
4 “8 Ball” squash (available at Lemley’s Produce stand at the Dallas Farmers Market)
4 slices of bacon, chopped
8 cherry tomatoes, chopped
½ medium onion, chopped
½ cup of panko bread crumbs
8 pitted olives, sliced
¾ cup of grated cheese
1 cup chicken stock
Salt and pepper to taste
Preheat oven 375 degrees Fahrenheit.
Slice the tops off each squash and set aside. Using a spoon, carefully scoop out each 8 Ball squash and reserve the pulp. Chop pulp, cherry tomatoes, and onions, then set aside.
In a skillet on medium high heat, cook bacon until brown. Discard the fat except one tablespoon. Add onions, squash and cherry tomatoes and sauté till soft, about 4 minutes. Remove pan from heat, add bread crumbs, olives and ¾ of cheese. Reserve a little cheese for topping later. Stir well till all ingredients are combined.
Stuff each 8 Ball squash with mixture and place in a shallow baking dish. Add chicken stock to the baking dish and cook in the oven for 20 minutes. Remove from the oven, sprinkle each squash with the remaining cheese and place the reserved squash tops carefully into the stock to cook. Return to the oven and cook till tender, about 15-20 minutes.
Till our next Happy Meal