Garden Stuffed Yellow Squash
Brighten up your dinner table with Garden Stuffed Yellow Squash—a vibrant, healthy, and flavorful dish that’s sure to impress! This recipe transforms tender yellow squash into edible boats generously loaded with a delicious medley of sautéed zucchini, bell peppers, onions, and garlic, all seasoned to perfection. A crispy topping of panko breadcrumbs and Parmesan cheese adds a satisfying crunch, while fresh parsley ties it all together with a burst of herbal freshness. Perfect for summer gatherings or weeknight meals, this vegetarian dish is baked to golden perfection and can be served as a hearty side or a light main course. With easy prep and wholesome ingredients, it’s the ultimate way to highlight your garden’s bounty.
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Recipe Information
Ingredients
- 4 medium yellow squash
- 2 tablespoons olive oil
- 0.5 cup onion, finely chopped
- 0.5 cup bell pepper, finely diced
- 0.5 cup zucchini, finely diced
- 2 cloves garlic, minced
- 0.5 cup panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the yellow squash and slice each one in half lengthwise.
Using a spoon or melon baller, carefully scoop out the seeds and inner flesh of the squash, leaving about a 1/4-inch-thick shell. Reserve the scooped-out flesh.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, cooking for 3–4 minutes until they begin to soften.
Stir in the diced zucchini, reserved squash flesh, and minced garlic. Cook for another 4–5 minutes until the vegetables are tender and most of the liquid has evaporated.
Remove the skillet from the heat and stir in the breadcrumbs, Parmesan cheese, fresh parsley, salt, and black pepper. Mix until well combined.
Place the hollowed-out squash halves onto a baking dish, cut side up. Evenly divide the vegetable mixture among the squash, stuffing each one generously.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes to lightly brown the tops.
Remove the dish from the oven and let the stuffed squash cool slightly before serving.
Serve warm and enjoy this fresh, garden-inspired dish!
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 35.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 695 mg | 53% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2480 mg | 53% | |
*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.
