Stuffed, Round Summer Squash

Stuffed Squash

You could make this using regular, long squash, too, 6 – 7″ long (16 – 18cm) would be the right length. Or you could use 2 smaller, round ones.


  • 1 medium round summer squash, cut in half between blossom end and stem end
  • 10 green, stuffed olives, sliced
  • 3 tbs pimientoes, chopped
  • 4 cherry tomatoes, quartered
  • 1 tbs garlic or regular chives, chopped
  • 1 tbs fresh marjoram, chopped
  • 1/4 cup (1oz, 30gr) shredded cheese
  • Tomato Sauce
  • 1 cup (8oz, 240ml) tomato sauce
  • 2 cherry tomatoes, finely chopped
  • 2 tbs pimientos, finely chopped
  • 1 tbs chives, garlic or regular, finely chopped
  • 2 tbs marjoram, finely chopped
  • 2 tbs olives, finely chopped


  • Cut a thin slice off of both stem end and blossom end – so each half will sit nicely.
  • With a small spoon scoop out the seeds and flesh from the center, leaving a shell about 3/8″ (1cm) thick. 
  • Put the tomato, olives, pimientoes, and herbs in each half, dividing evenly.
  • Put the zucchini into a small baking dish, cover with foil and bake, 400F (200C) for 20 minutes.
  • Remove from oven, uncover and carefully sprinkle cheese on top. 
  • Return to oven and bake until cheese starts to brown, about 10 minutes longer.
  • Remove and serve with Tomato Sauce
  • Tomato Sauce:
  • Combine all ingredients in a small saucepan.
  • Heat to simmering.
  • Simmer, uncovered, 5 minutes. Keep warm until needed.


Summer squash, courgette, zucchini…. they are all the same vegetable…. just different colors, sizes, and, sometimes, slightly different tastes

Keywords: summer squash, zucchini, stuffed zucchini

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