Stuffed Summer Squash Recipe

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Recipes.net Team
Recipes.net Team March 26, 2020
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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

  • 6 small summer squash
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup onion (finely diced )
  • 2 tsp garlic (minced)
  • 2 large squash blossoms
  • 1 cup whole-milk ricotta cheese
  • ⅓ cup parmesan cheese (grated )
  • 3 tbsp dry bread crumbs
  • 1 large egg (beaten)
  • 2 tbsp marjoram (or basil, minced )
  • ½ tsp salt
  • ⅛ tsp freshly ground pepper
  1. Preheat the oven to 375 F.

  2. Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise.

  3. Scrape out seeds and discard. Slice a little off bottoms so squash rest flat, cut side up.

  4. In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft.

  5. Add squash blossoms, if using; sauté 1 minute. Transfer to a bowl and cool slightly.

  6. Stir in ricotta, ¼ C. of Parmesan, 2 Tbs. bread crumbs, egg, marjoram, salt, and pepper until blended.

  7. Spoon into squash shells. Sprinkle remaining Parmesan and bread crumbs over tops.

  8. Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.

How To Make Stuffed Summer Squash

0 from 0 votes
Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Serves:
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Ingredients

  • 6 small summer squash
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup onion, finely diced
  • 2 tsp garlic, minced
  • 2 large squash blossoms
  • 1 cup whole-milk ricotta cheese
  • cup parmesan cheese, grated
  • 3 tbsp dry bread crumbs
  • 1 large egg, beaten
  • 2 tbsp marjoram , or basil, minced
  • ½ tsp salt
  • tsp freshly ground pepper

Instructions

  1. Preheat the oven to 375 F.

  2. Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise.

  3. Scrape out seeds and discard. Slice a little off bottoms so squash rest flat, cut side up.

  4. In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft.

  5. Add squash blossoms, if using; sauté 1 minute. Transfer to a bowl and cool slightly.

  6. Stir in ricotta, ¼ C. of Parmesan, 2 Tbs. bread crumbs, egg, marjoram, salt, and pepper until blended.

  7. Spoon into squash shells. Sprinkle remaining Parmesan and bread crumbs over tops.

  8. Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.

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Nutrition

  • Calcium: 201mg
  • Calories: 195kcal
  • Carbohydrates: 12g
  • Cholesterol: 61mg
  • Fat: 12g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 421mg
  • Protein: 10g
  • Saturated Fat: 6g
  • Sodium: 370mg
  • Sugar: 4g
  • Vitamin A: 625IU
  • Vitamin C: 23mg
Nutrition Disclaimer
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