I am not a huge fan of summer squash. But the plants grow so well and make so many, I always feel the need to experiment and find more uses for the squash. This one is a winner! The summer squash has a really mild, kind of fruity flavor that is amazing paired with the cheese and filling. Also, can anything stuffed with cheese be bad?
Seriously though. If you aren’t a big fan of summer squash or zucchini, I beg you to try these. You might just change your mind!
First, pick some squash up from the farm. Since they’re going to be stuffed, you want them a little on the large side. But not too large.
I boil the squash for just a few minutes. You want it to be a bit more pliable and to make sure it cooks through later, but you don’t want it to get mushy.
Let it cool. It won’t take very long. Slice the top off of the squash, or if they’re quite large, you could cut them in half. Then, take an ice cream scoop, or a regular spoon and scoop out the insides. Leave a wall of about 1/4 inch thick all around. Cube the insides and save in a large bowl.
Set the squash on a lightly oiled baking sheet and set aside. Take the insides that you just scooped out and add in the bowl 8 oz of grated Parmesan cheese and 1 cup of soft bread crumbs. Mix and mix and mix until it looks like this:
Then stuff those squash with the mixture, top with more Parmesan cheese and drizzle olive oil over them.
Bake at 350 until the tops are browned, about 30 minutes and voila!
There are a lot of recipes for stuffed squash online- a lot of them suggest stuffing with sausage or turkey, cheddar cheese… it seems like there are a lot of ideas for stuffing squash out there, so I hope you’ll try a version!
Amazingly delicious summer squash. Check. Ok, are you going to try it? Tell me you are!