Squash Cups With Basil Vebetable Stuffing

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   Cut 1 2-inch sections from each zucchini and each yellow squash, reserving the remaining zucchini and squash, cut a slice diagonally from one end of each section, and scoop out the sections from the angled ends to form 8 1/4-inch thick cups. Steam the cups on a rack set over boiling water, covered, for 3 - 4 minutes or until they are barely tender. Invert the cups on paper towels and let them cool and drain. cut enough of the reserved zucchini and squash into 1/4-inch dice to measure 3/4 cup and reserve any remaining for another use. In a heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the vegetables are softened, add the bell pepper and the diced zucchini and squash and cook the mixture over moderate heat, stirring, until the vegetables are just tender. Stir in the tomato and the basil, cook the mixture, stirring, for 1 minute, and stir in the Parmesan and salt and black pepper to taste. divide the mixture among the squash cups.

* Per serving · 4 servings · Values may vary.

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