These delectable golden treats make a lovely summer side dish or party appetizer. We load them with tasty ricotta and Parmesan cheeses, herbs, onions, and garlic. It’s a perfect way to give some healthy Mediterranean-style nutrition to your party guests
How To Make Stuffed Summer Squash
Preheat the oven to 375 F.
Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise.
Scrape out seeds and discard. Slice a little off bottoms so squash rest flat, cut side up.
In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft.
Add squash blossoms, if using; sauté 1 minute. Transfer to a bowl and cool slightly.
Stir in ricotta, ¼ C. of Parmesan, 2 Tbs. bread crumbs, egg, marjoram, salt, and pepper until blended.
Spoon into squash shells. Sprinkle remaining Parmesan and bread crumbs over tops.
Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.
- Sugar: 4g
- Calcium: 201mg
- Calories: 195kcal
- Carbohydrates: 12g
- Cholesterol: 61mg
- Fat: 12g
- Fiber: 2g
- Iron: 2mg
- Potassium: 421mg
- Protein: 10g
- Saturated Fat: 6g
- Sodium: 370mg
- Vitamin A: 625IU
- Vitamin C: 23mg
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