Simple Stuffed Zucchini or Squash
Transform your summer produce into a savory masterpiece with this Simple Stuffed Zucchini or Squash recipe. Bursting with fresh flavors, this dish features tender zucchini or yellow squash boats filled with a hearty mixture of sautéed onions, garlic, juicy cherry tomatoes, breadcrumbs, and Parmesan cheese, all seasoned with fragrant Italian herbs. Perfectly baked until golden and deliciously tender, it’s an easy, wholesome recipe that comes together in just 45 minutes, making it ideal for busy weeknights or as a stunning veggie-forward side dish. Garnished with fresh parsley for a pop of color, this recipe is a feast for both the eyes and the palate, celebrating the simplicity of seasonal ingredients. Perfect for vegetarians or anyone looking for a healthier baked alternative, this stuffed zucchini or squash recipe is sure to become a favorite!
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Recipe Information
Ingredients
- 4 whole zucchini or yellow squash
- 2 tablespoons olive oil
- 0.5 medium, diced onion
- 2 minced garlic cloves
- 0.5 cup, diced cherry tomatoes
- 0.5 cup breadcrumbs
- 0.25 cup, grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon, chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchini or squash and cut each one in half lengthwise. Using a spoon or melon baller, scoop out the seeds and some of the flesh to create shallow boats, leaving about 1/4-inch thickness. Reserve the scooped-out flesh and chop it finely.
Place the hollowed zucchini or squash halves on a baking sheet or in a baking dish. Drizzle 1 tablespoon of olive oil over them and set aside.
Heat a skillet over medium heat and add the remaining 1 tablespoon of olive oil. Sauté the onion until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Stir in the diced cherry tomatoes and the reserved chopped zucchini or squash flesh. Cook for another 3-4 minutes until softened.
Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, dried Italian herbs, salt, and black pepper until well combined.
Spoon the filling mixture evenly into the zucchini or squash halves, pressing gently to pack it in.
Bake in the preheated oven for 20-25 minutes, or until the zucchini or squash is tender and the filling is golden brown on top.
Remove from the oven, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 2254 mg | 98% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 28.0 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 430 mg | 33% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2436 mg | 52% | |
*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.
