Stuffed Pattypan Squash
The well documented Tofu Piccata (adapted from Candle Cafe) joined tonight by a stuffed pattypan squash from the farmers market.
The squash were steamed for 10 minutes, the top was cut off and the insides scooped out with a melon baller. Then a mixture of the scooped out squash, sauteed mushrooms, breadcrumbs and seasonings were put inside and baked for 15 minutes @ 350F.
The eggplant was cut lengthwise, brushed with olive oil, seasoned with salt and pepper and grilled until pretty grill marks showed up. ;)