Seaside Stuffed Summer Squash
Dive into coastal flavors with Seaside Stuffed Summer Squash, a vibrant and delectable dish that brings a taste of the ocean to your table. Fresh summer squash is hollowed out and roasted to tender perfection, then generously filled with a savory medley of succulent shrimp, sweet lump crab meat, and aromatic garlic and onions. A crisp breadcrumb-Parmesan topping adds richness and texture, while a hint of lemon juice and fresh parsley brighten every bite. With just 50 minutes from prep to plate, this seaside-inspired creation strikes the perfect balance between gourmet flair and weeknight simplicity. Serve as an elegant main course or a standout appetizer that’s sure to impress! Keywords: stuffed summer squash recipe, seafood stuffed squash, coastal flavors, shrimp and crab recipes, elegant appetizers.
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Recipe Information
Ingredients
- 4 pieces medium summer squash (yellow or zucchini)
- 2 tablespoons olive oil
- 1 piece medium onion, finely diced
- 3 pieces garlic cloves, minced
- 200 grams medium shrimp, peeled, deveined, and chopped
- 150 grams lump crab meat
- 1 cup breadcrumbs
- 1 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Wash and dry the summer squash. Cut each squash in half lengthwise and use a spoon to carefully scoop out the flesh, leaving about a 1/4-inch border to create a hollow shell. Reserve the flesh for the filling.
Brush the cut sides of the squash shells with 1 tablespoon of olive oil and arrange them cut-side up on the prepared baking sheet. Bake for 10 minutes until slightly softened.
While the squash is baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Then, add the reserved squash flesh, chopped shrimp, and lump crab meat. Cook for 3-4 minutes, stirring occasionally, until the seafood is just cooked through.
Remove the skillet from the heat. Stir in the breadcrumbs, 1/2 cup of grated parmesan cheese, chopped parsley, lemon juice, salt, and black pepper until well combined.
Remove the partially baked squash shells from the oven and spoon the filling evenly into each shell, packing it gently.
Sprinkle the top of each stuffed squash with the remaining 1/2 cup of grated parmesan cheese.
Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the filling is golden on top and heated through.
Remove from the oven and let cool for 5 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 6529 mg | 284% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 30.7 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 1291 mg | 99% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3392 mg | 72% | |
*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.
