zucchini and yellow squash stuffed with fresh fava beans

by Heguiberto on June 7, 2010

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We had a bunch of fresh summer squash and fava pods sitting in the fridge the other day. The fava had been there for a while. You know how labor intensive preparing some veggies can be. Think for instance of artichokes. Fava is equally time-intensive though you’re less likely than with artichokes to poke or cut yourself preparing these.

zucchini and yellow squash stuffed with fava beans

As a result, at home, no matter how fresh these veggies start out, by the time we get to them, they’ve already gone through a “dehydrating process” in the fridge: never old, but certainly not at their newly harvested best. Come to think of it, I believe that this happens more often at the end of the fava season when more less-difficult-to-prepare-options are available. In early spring we’re thrilled to see them and get away from endless beet and winter squash dishes. Perhaps it’s just the novelty of the newer summer produce rather than pure laziness? Aah, Mother Nature!

preparing fresh favas is time consuming but well worth it

Well it was an unusually cold Sunday afternoon when I made this recipe. Winter-like weather in late spring is a San Francisco specialty. But I’m always one for turning lemons into lemonade. As the oven warmed the kitchen, the amazing aromas made everything cozier. The end result was fabulous, too.

zucchini and yellow squash stuffed with fresh fava beans

5 zucchini
5 yellow squash
35 pods fresh fava bean (1 cup shelled)
2 slices white bread, crusts removed
¼ cup soy milk
4 tbsp breadcrumbs
4 leaves fresh basil, julienned
1tsp chopped fresh thyme
2 garlic cloves, chopped
4 tbsp parmesan cheese
4 tbsp grated cheddar cheese
Sprinkles of crushed red pepper
Sprinkles of fresh black pepper
Olive oil

Bring a big pot of lightly salted water to a boil. Add squash and cook for about 4-5 minutes. Remove and let them cool down. Cut squashes in halves lengthwise. Carve halves into canoe shapes by removing inner parts of each half squash. Chop removed parts of squash fine and reserve.

squash are stuffed and ready for the oven

Remove fava beans from pods. To remove membrane around beans, cook them for 3-4 in the same boiling water used for squash. Transfer fava to a bowl to cool. Remove membrane that covers the beans.

Pre-heat the oven to 380F.

Soak bread slices in soy milk for 5 minutes. Squeeze to remove excess milk. Place bread in a bowl with reserved chopped squash, parmesan cheese, thyme, garlic, basil, bread crumbs, peppers, salt and olive oil. Mix with a spatula. Adjust flavors. Stuff each squash half with the mix. Sprinkle with cheddar, more black and crushed red peppers and a drizzle of olive oil. Bake for about 40 minutes or until tops are golden brown.

fava stuffed zucchini and yellow squash with a variation of crunchy avocado salad

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{ 3 comments… read them below or add one }

tasteofbeirut June 8, 2010 at 12:29 pm

that is so funny Hegui, as I was waiting to board my plane I was thinking about the overflowing harvest of zucchini we’re going to have this summer in Lebanon and ways to cook them and the idea of stuffing them like boats came to me as well; love your version, the cheese on top makes it irresistible!

Heguiberto June 8, 2010 at 4:03 pm

OMG are you on your way already? I wish you all the best there. I was just thinking about you this past weekend as I was reading the latest edition of the journal Gastronomica from UC Berkley. This issue has an article about a restaurant in Beirut, right in the heart of the city, where they serve food prepared by different cooks and housewives from the countryside and mountains. I will send you the address for you to try.
H

Megan Murray December 28, 2011 at 11:28 am

Oh wow, this looks amazing! Yum.

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