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1
Clean the squash and place them in the top of a steamer set oven gently simmering water.
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2
Partially cover and cook for 10 to 15 minutes, until tender.
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3
Remove from the heat and, when cool enough to handle, scoop out the top 1/3, scooping deep into the center to make a nice cup to hold the filling.
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4
Chop the scooped-out squash into 1/4-inch dice and set aside.
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5
Preheat the oven to 375 degrees and lightly oil a large oval or rectangular baking dish.
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6
In a large heavy skillet heat the olive oil over medium heat.
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7
Add the onion and saute, stirring occasionally, for 4 to 5 minutes, or until softened.
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8
Add the garlic and cook for 1 minute more, until the aroma of the garlic is released.
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9
Add the zucchini and cook until tender, about 6 minutes.
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10
Add the reserved patty-pan flesh, almonds, cream, salt, and pepper ad stir for a few minutes, until the mixture is thickened and clumpy.
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11
Remove from the heat and stir in all the cheese except for 2 tablespoons, which will be reserved for garnish.
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12
Mound some of the mixture on top of each squash and place them in he baking dish.
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13
Cover loosely with aluminum foil and bake for 25 to 30 minutes.
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14
Remove the foil and sprinkle with the reserved cheese then bake for 5 minutes more to melt the cheese.
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15
Serve the patty pans accompanied by a small sprig of marjoram.
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16
Note: To toast almonds, preheat the oven to 350 degrees.
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17
Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes.
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18
Set aside to cool.
