Cheesy Stuffed Summer Squash
Brighten up your dinner table with Cheesy Stuffed Summer Squash, a creamy, savory twist on seasonal produce that’s as satisfying as it is simple to prepare! This recipe transforms tender summer squash into cheesy, breadcrumb-filled boats bursting with flavor. Featuring a rich combination of parmesan and mozzarella cheeses, aromatic garlic, and fresh parsley, the filling is packed with wholesome ingredients and baked to golden perfection. The crunchy breadcrumb topping balances beautifully with the gooey melted cheese for a mouthwatering texture in every bite. Perfect as a show-stopping vegetarian side dish or a light main course, these stuffed squash halves are ready in under an hour—ideal for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 4 pieces medium-sized summer squash (yellow or zucchini)
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 pieces garlic cloves, minced
- 1 cup breadcrumbs
- 0.5 cup parmesan cheese, grated
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- 1 large egg
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish large enough to hold all the stuffed squash halves.
Wash and dry the summer squash. Cut each squash in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of shell to create a boat shape. Reserve the scooped-out flesh and finely chop it.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and sauté for about 4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the chopped squash flesh to the skillet and cook for another 5-6 minutes, until most of the moisture has evaporated. Remove the skillet from heat and let it cool slightly.
In a large mixing bowl, combine the cooked onion and squash mixture, breadcrumbs, grated parmesan cheese, 1/2 cup of the shredded mozzarella, chopped parsley, egg, salt, and black pepper. Mix until well incorporated.
Arrange the squash shells in the greased baking dish. Spoon the filling evenly into each squash half, pressing down gently to pack it in.
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top of each stuffed squash half.
Drizzle the remaining 1 tablespoon of olive oil over the squash halves and cover the dish loosely with aluminum foil.
Bake in the preheated oven for 15 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the squash is tender.
Remove the dish from the oven and let the stuffed squash cool for a few minutes before serving. Garnish with additional chopped parsley if desired and enjoy!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1073 mg | 47% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 381 mg | 29% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
