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Stuffed Baby Summer Squash

Stuffed Squash

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

Ingredients

Scale
  • 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

Instructions

  • 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.

Notes

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….

Nutrition

Keywords: baby squash, summer squash, stuffed squash

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