Stuffed Baby Summer Squash

Stuffed Squash

This can either be a first course or a vegetable side dish.


  • 2 small yellow squash or zucchini (courgette)
  • 4 tbs finely chopped tomato
  • 2 tbs finely chopped red onion
  • 2 tbs shredded Parmesan
  • 4 tsp fresh basil, snipped
  • 2 slices Prosciutto or other dry-cured ham, cut in half the long way
  • 4 cherry tomatoes, cut in half, for garnish


  • Cut each squash in half the long way.
  • Scrape out the seeds and a bit of flesh, leaving about 1/4″ (.5cm) all around.
  • Divide and spread the onion, then tomato, basil and cheese into each of the halves.
  • Wrap the Prosciutto diagonally around a squash half, tucking the ends under the squash.
  • Place on a baking sheet and bake, 400F (200C) for 25 minutes.
  • To Serve: Remove squash, arrange on plates, garnish with tomatoes and serve.


I used 2 small yellow squash for these, about 6″ (15cm) long and an inch (2.5cm) in diameter.
The tip of a teaspoon or coffee spoon, dragged down the center, works well for scooping them out.
If you have onion leftover wrap in cling film and refrigerate. Just eat any tomato….


Keywords: baby squash, summer squash, stuffed squash

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