Getting Stuffed

I’m a huge fan of stuffed food, peppers, squash blossoms, chicken, fish, the list goes on. I think the pleasure of eating stuffed food comes from the fact that you are eating two different things in one delicious bite. Jalapeno poppers, Yummmmmy. Frankly, anything stuffed with cheese and fried is good by me, but since I like to keep things healthy around my house, I stuff squash, and have been doing so since I was a teenager and the zucchini was flourishing in the garden. Summer squash, namely zucchini, is one of those plentiful summer vegetables that eventually you can’t give away, it is just extremely prolific. Trying to find inventive and delicious ways to use it is a challenge I am always up for and have made zucchini pasta noodles, zucchini chocolate chip cookies, zucchini chips and the ever crowd-pleasing stuffed zucchini.





This is a great recipe that is only mildly time-consuming, and holds up extremely well in the fridge both before and after being baked. You can prepare it up to the last step and then refrigerate it for a day or two and cook it off without the slightest difference in flavor from it being baked immediately. The use of round squash makes for a beautiful presentation, and I have found even picky, “I refuse to eat vegetable” kids have been known to gobble theirs down and ask emphatically if they may have another. The best thing about this recipe is that it can be easily altered. Don’t like parmesan? Use pecorino or any other kind of cheese. Saute some chopped mushrooms or peppers and add them to the mix. Think of this as a template, any substitutions will most likely have a delish result.


Stuffed Summer Squash
8 round summer squash
1 tbs extra virgin olive oil, plus more for drizzling
3 large garlic cloves, minced
½ cup grated parmesan
½ cup breadcrumbs (you can use any kind here, fresh, seasoned or I use panko)
1 extra large egg
¼ chopped fresh basil
Kosher salt

Cut the top part off the squash, and scoop out the flesh, using a melon baller or a small spoon. Reserve the tops (for decoration, optional) and finely chop the flesh. In a large pot, bring ½ inch of water to a boil and add squash shells, upside down so the cut end is on bottom. Cover and steam for 5 minutes. Remove from pan and place in an 8x10 baking dish. Pour 1 tbs of water into bottom of baking dish (this prevents the squash from sticking and helps them steam further in the oven).
In a non-stick sautee pan over medium heat, add the olive oil and chopped squash and cook for about 10 minutes, until the liquid has evaporated and the squash just starts to brown. Add the garlic, cook for one minute more and remove from heat to cool slightly. Season with ½ tsp of salt, add bread crumbs, parmesan, egg, basil and stir to combine. Divide filling evenly amongst the squash shells and drizzle a little bit of olive oil over the top of each one. Place in preheated 350 degree oven for 35 to 40 minutes, or until just starting to brown on top. Let cool slightly before serving. Serves 4.