Stuffed Summer Squash di Alici

Health score
11%
Stuffed Summer Squash di Alici
60 min.
4
328kcal

Suggestions


Indulge your taste buds with a delightful culinary experience that celebrates the flavors of summer! Our Stuffed Summer Squash di Alici is a remarkable side dish that's as pleasing to the eye as it is to the palate. Nestled within tender, hollowed-out summer squash are rich and savory ingredients, creating a medley of flavors that anyone can appreciate.

The star of this dish, Italian anchovy fillets, lend a robust umami punch, perfectly complemented by the creamy sweetness of whole milk ricotta cheese. The addition of fresh garlic and sautéed shallots brings a warm aroma to your kitchen, while toasted rustic breadcrumbs provide a satisfying crunch that contrasts beautifully with the tender squash. Each bite is enhanced with a sprinkle of grated Parmesan and a hint of chopped parsley, making it a feast for the senses.

This dish is not only a delicious addition to any meal but also a healthy option that balances protein, fat, and carbohydrates. Ideal for summer gatherings or cozy family dinners, Stuffed Summer Squash di Alici is sure to impress your guests and become a cherished recipe in your culinary repertoire. So roll up your sleeves and embark on this gastronomic adventure that celebrates the vibrant tastes of the season!

Ingredients

  • fillet anchovy 
  • slice rustic bread cups coarse bread crumbs good prepared
  • clove garlic minced
  • 0.3 cup milk (for soaking anchovies if necessary)
  • servings olive oil 
  • 0.5 cup parmesan cheese grated
  • tablespoon parsley italian chopped
  • teaspoon pepper flakes red
  • servings salt and pepper 
  • large shallots minced
  • cup milk ricotta cheese whole
  • teaspoon colatura di alici 
  • teaspoon colatura di alici 

Equipment

  • frying pan
  • oven

Directions

  1. Pre-heat oven to 350 FStart by cutting off a little lid and hollowing out each of my squash.
  2. Heat 2 tablespoons olive oil in a sauté pan set over medium hr=eat.
  3. Add the interior flesh, shallots, garlic, 1 teaspoon of red pepper flakes, and the prepared anchovies.If you can find salt-packed as opposed to oil-packed anchovies try and get them. The salt-packed variety needs to be soaked to remove the salt and reconstitute them somewhat. I often do this in milk. Cook this mixture 6-8 minutes until the anchovies practically disintegrate into the vegetables. To this mixture add chopped parsley and freshly toasted coarse breadcrumbs.

Nutrition Facts

Calories328kcal
Protein20.36%
Fat72.45%
Carbs7.19%

Properties

Glycemic Index
36.5
Glycemic Load
1.31
Inflammation Score
-6
Nutrition Score
11.768261038739%

Flavonoids

Apigenin
4.32mg
Luteolin
0.04mg
Kaempferol
0.04mg
Myricetin
0.37mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:327.78kcal
16.39%
Fat:26.55g
40.84%
Saturated Fat:9.45g
59.06%
Carbohydrates:5.92g
1.97%
Net Carbohydrates:5.34g
1.94%
Sugar:0.92g
1.02%
Cholesterol:53.79mg
17.93%
Sodium:488.25mg
21.23%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.79g
33.58%
Vitamin K:42.87µg
40.83%
Calcium:326.79mg
32.68%
Selenium:21.19µg
30.27%
Phosphorus:239.3mg
23.93%
Vitamin B3:3.49mg
17.44%
Vitamin E:2.45mg
16.36%
Vitamin A:702.3IU
14.05%
Vitamin B2:0.24mg
13.98%
Zinc:1.59mg
10.6%
Iron:1.57mg
8.72%
Vitamin B12:0.51µg
8.43%
Vitamin B6:0.16mg
8.07%
Manganese:0.14mg
6.85%
Magnesium:26.28mg
6.57%
Potassium:225.76mg
6.45%
Vitamin C:4.57mg
5.54%
Copper:0.09mg
4.74%
Folate:16.88µg
4.22%
Vitamin B5:0.4mg
3.99%
Vitamin B1:0.05mg
3.39%
Fiber:0.58g
2.32%
Vitamin D:0.19µg
1.24%
Source:SippitySup