Baked Pattypan Squash Stuffed with Herbed Cottage Cheese | Summer Dinner

Preheat the oven to 180 °C. Wash the pattypan squashes thoroughly, cut off the top 'caps', then carefully hollow out the seedy interior using a spoon to create small bowls. Chop the scooped-out soft flesh and set aside.

In a bowl, mix together the cottage cheese, sour cream, crushed garlic, finely chopped fresh dill and parsley, and the reserved chopped pattypan flesh. Season with salt and freshly ground black pepper.

Lightly salt the inside of the pattypan squashes and drizzle with a little olive oil, then fill them with the herbed cottage cheese mixture.