Stuffed zucchini with mushrooms and cheese on a wooden plate
Print Recipe
0 from 0 votes

Stuffed Summer Squash

An interesting way to get your children to have their vegetables while having their meat too! 
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Appetizer, Side Dish
Cuisine: American, Italian American
Keyword: Stuffed Summer Squash, Summer Squash Sausage Boats
Appliance: oven, Skiller
Servings: 4 people
Author: Raksha Hegde

Ingredients

  • 2 summer squash
  • 4 oz Italian sausage
  • 1 garlic clove minced
  • 1/2 cup red onion chopped
  • 1/2 cup tomato chopped
  • 1.5 cups shredded cheese
  • 1 tbsp Parmesan cheese grated
  • 1 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp black pepper crushed
  • salt to taste
  • 2 tbsp parsley chopped (optional)

Instructions

  • Bring a large pot of water to boil. Cut the squash lengthwise into two halves and scoop out the flesh with a spoon. Keep the scooped out squash aside to use later. Using a wooden spoon, put the squash gently into the boiling water and let it cook for a couple of minutes. 
  • Then, in a skillet, add olive oil and warm it. Add the garlic and onion and stir till softened. Next, add the tomatoes and scooped out squash. Sauté for ten minutes. You can now add the Italian sausage and cook it till brown. Add salt, pepper, and the Italian seasoning. 
  • Preheat the oven to 350°F. Grease a 13 x 9 baking dish with olive oil or cooking spray. 
  • Place the squash skin down in the baking dish. Spoon the sausage mixture into the squash boats evenly. Top them with the shredded cheese and sprinkle Parmesan cheese. Bake for 30-35 minutes till the cheese melts and the squash is fork-tender. 
  • Sprinkle parsley on top, if desired. Enjoy this summer special! 
    Stuffed zucchini with mushrooms and cheese on a wooden plate

Notes

You can substitute the tomato for 1/2 cup bell pepper or 1/2 cup spinach for a different flavor.