Meatball-Stuffed Summer Squash | Williams Sonoma

Name: Meatball-Stuffed Summer Squash | Williams Sonoma
Total time: 115 min
Ingredients: 1 garlic clove, lightly crushed, plus 2 garlic cloves, chopped; 1 can (28 oz./875 g) diced tomatoes, with juice; 5 to 7 Tbs. (3 to 3.5 fl. oz./80 to 110 ml) extra-virgin olive oil, plus more for greasing; Fine sea salt and freshly ground black pepper; 12 mixed summer squash (long and round shapes and green and yellow), about 4 1/2 lb. (2 kg) total weight; 1/2 lb. (250 g) ground beef; 1 cup (2 oz./60 g) fresh bread crumbs; 1/2 cup (2 oz./60 g) grated Parmesan cheese; 2 Tbs. minced fresh flat-leaf parsley; 1 egg, lightly beaten; 2 Tbs. half-and-half

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Meatball-Stuffed Summer Squash If you buy your squash at the farmers’ market, choose a variety of shapes and colors—it will make this pretty summer dish even

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Ingredients

1 garlic clove, lightly crushed, plus 2 garlic cloves, chopped
1 can (28 oz./875 g) diced tomatoes, with juice
5 to 7 Tbs. (3 to 3.5 fl. oz./80 to 110 ml) extra-virgin olive oil, plus more for greasing
Fine sea salt and freshly ground black pepper
12 mixed summer squash (long and round shapes and green and yellow), about 4 1/2 lb. (2 kg) total weight
1/2 lb. (250 g) ground beef
1 cup (2 oz./60 g) fresh bread crumbs
1/2 cup (2 oz./60 g) grated Parmesan cheese
2 Tbs. minced fresh flat-leaf parsley
1 egg, lightly beaten
2 Tbs. half-and-half