Stuffed Summer Squash

Stuffed Summer Squash
Servings: 6 Prep 20 mins Bake 375°F 30 mins Cook 14 mins


Squash Shells:
  • 2 small zucchini (about 6 ounces each)
  • 2 medium-large yellow squash (about 10 ounces each)
  • Pinch salt
  • 2 teaspoons oil
  • 1 small onion, chopped
  • 1 clove garlic, chopped
  • 1/2 pound hot Italian sausage, casings removed
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons yellow cornmeal
  • 1 egg white

Make It

1. Heat oven to 375 degrees F.

Squash Shells:

2. Trim off one thin lengthwise slice from each zucchini (about 1/4 inch thick) and reserve. Using melon-baller or small teaspoon, scoop out flesh and discard. Halve yellow squash lengthwise; scoop out flesh and discard. Sprinkle inside of shells with salt. Transfer zucchini and squash to 13 x 9 x 2-inch baking dish. Chop 2 reserved zucchini slices (you should have about 1/2 cup).


3. Heat oil in large skillet. Add onion and garlic; saute over medium-high heat until softened, about 3 minutes. Add sausage, breaking into small pieces with wooden spoon. Cook until no longer pink, 3 minutes. Add chopped zucchini, Italian seasoning, salt and pepper; cook 3 minutes. Remove from heat. Let cool slightly, 5 minutes.

4. Stir mozzarella, Parmesan and cornmeal into sausage mixture. Lightly whisk egg white in a cup; stir into mixture. Mound 1/2 cup filling into each shell. Cover dish with foil.

5. Bake in 375 degree F oven 20 minutes. Carefully uncover dish. Bake another 10 minutes. Let cool slightly. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 141, Fat, total (g): 9, chol. (mg): 25, sat. fat (g): 4, carb. (g): 7, fiber (g): 2, pro. (g): 8, sodium (mg): 391, Percent Daily Values are based on a 2,000 calorie diet.