Follow these steps for perfect results
yellow squash
(1-inch thick)
zucchini
(1-inch thick)
vegetable cooking spray
tomatoes
peeled, seeded and diced
yellow bell pepper
diced
shallots
finely chopped
ripe olives
chopped
dried basil
whole
dried oregano
whole
fresh ground pepper
Slice yellow squash and zucchini into 1-inch thick rounds.
Place sliced yellow squash and zucchini in a vegetable steamer over boiling water.
Cover and cook for 3 minutes until slightly softened.
Drain the squash and zucchini and let them cool slightly.
Using a small melon baller, scoop out the pulp from each squash and zucchini slice, leaving a 1/4-inch shell at the bottom.
Discard the scooped-out pulp.
Invert the squash shells on paper towels to drain excess moisture.
Set aside the squash shells.
Expert advice for the best results
For a richer flavor, drizzle with olive oil before serving.
Add a sprinkle of Parmesan cheese before steaming.
Everything you need to know before you start
5 minutes
Can be prepped a few hours ahead and stored in the refrigerator.
Arrange the squash bites on a small plate or platter. Garnish with a sprig of fresh basil.
Serve as an appetizer or side dish.
Complements the delicate flavors of the squash.
Discover the story behind this recipe
Part of Italian cuisine, emphasizing fresh, seasonal vegetables.
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