Stuffed Summer Squash

Stuffed Summer Squash is a delightful way to enjoy fresh, seasonal produce. Tender summer squash is filled with a flavorful mixture of herbs, vegetables, and cheese, making this a perfect side dish or light main course.

With its colorful presentation and irresistible flavors, it’s a summer recipe you’ll turn to again and again!

Kitchen Equipment Needed

• Baking dish
• Large skillet
• Mixing bowl
• Spoon or melon baller

Ingredients Overview

• Summer Squash: Zucchini or yellow squash work perfectly, offering a mild flavor and sturdy base for stuffing.
• Vegetables: Onions, garlic, and peppers add a burst of flavor to the stuffing.
• Breadcrumbs: Provide texture and help bind the filling.
• Cheese: Parmesan or mozzarella adds a rich, cheesy element to the dish.

Step-by-Step Instructions

1. Prepare the Squash

• Preheat the oven to 375°F (190°C).
• Cut 4 medium summer squashes in half lengthwise. Scoop out the seeds and some of the flesh to create a hollow cavity for the stuffing. Reserve the scooped flesh.

2. Cook the Filling

• Heat 1 tablespoon olive oil in a large skillet over medium heat.
• Add 1 small diced onion, 2 minced garlic cloves, and 1/2 cup diced bell peppers. Sauté until softened.
• Chop the reserved squash flesh and stir it into the skillet. Cook for 2-3 minutes.
• Remove from heat and stir in:
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

3. Stuff the Squash

• Place the hollowed squash halves in a greased baking dish.
• Fill each squash with the prepared stuffing, pressing it down gently.
• Sprinkle with additional Parmesan cheese or shredded mozzarella if desired.

4. Bake the Squash

• Cover the baking dish with foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the squash is tender and the cheese is golden.

5. Serve

• Garnish with fresh parsley or basil before serving. Enjoy warm!

Recipe Tips

• Add Protein: Include cooked ground turkey, sausage, or chickpeas in the stuffing for a heartier dish.
• Make It Gluten-Free: Use gluten-free breadcrumbs or crushed nuts as a substitute.
• Switch the Cheese: Try feta or goat cheese for a tangy twist.

What to Serve With This Recipe

Serve alongside grilled chicken, fish, or a simple salad for a complete meal. It also pairs well with pasta dishes or as a standalone vegetarian entrée.

Frequently Asked Questions

Can I use a different type of squash?
Yes, zucchini or even pattypan squash work well. Adjust the baking time as needed for different sizes.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or microwave before serving.

Can I prepare this dish ahead of time?
Yes, stuff the squash in advance and refrigerate. Bake just before serving for best results.

Ingredients

• 4 medium summer squashes (zucchini or yellow squash)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 cup diced bell peppers
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: Additional cheese for topping

Instructions

1. Preheat oven to 375°F (190°C). Prepare the squash by halving and hollowing out the centers.
2. Cook onion, garlic, peppers, and reserved squash flesh in olive oil. Mix with breadcrumbs, cheese, and seasonings.
3. Stuff the squash halves with the filling and place in a greased baking dish.
4. Cover with foil and bake for 20 minutes, then uncover and bake for 10-15 minutes more.
5. Garnish and serve warm.

This Stuffed Summer Squash recipe is a delicious, healthy way to highlight fresh seasonal produce. Perfect for summer gatherings or a comforting family meal!