Every summer I am amazed at the number of people (all Americans) who do not know, or do not accept, that a zucchini is simply a summer squash.
Recipes (American) usually say to use a zucchini or ‘you can substitute summer squash’.
In their defense it wasn’t until I moved to this side of the pond and started planting squashes, that I realized how many different varieties there are.
I also realize that to someone with a very sophisticated summer squash palate, there will be discernable taste differences between a green striped squash and a yellow crookneck squash.
They all taste the same to me. Actually, they are so bland that by the time I tart them up to have flavor they definitely all taste the same.
So…. to the Italians they are zucchini; to the French and the British they are courgette; to the Spanish they are calabacín; and to me they are summer squash, regardless of shape or color.
This year I planted yellow, white, gold, and green striped squashes.
They are all good.
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Stuffed Summer Squash
A squash about 7″ (17cm) long is just the right size for a vegetable side dish for the 2 of us. This particular variety had a bowl-shaped seed cavity that was easy to stuff.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Vegetables
- 1 medium summer squash, cut in half lengthwise, seeds removed
- 6 – 10 fresh basil leaves
- 6 cherry tomatoes, quartered
- 1/2 tsp paprika
- 1/4 tsp celery salt
- 2 tsp Dijon-style mustard
- 4 tbs shredded cheese
- With a small spoon, hollow out each half.
- Spread 1 tsp mustard in each half.
- Lay basil leaves on mustard.
- Add cherry tomato quarters, dividing evenly.
- Sprinkle tomatoes with paprika and salt.
- Top with shredded cheese.
- Cover, bake at 400F (200C) for 20 minutes.
- Uncover and bake 5 – 10 minutes longer, until cheese is browned.
Substitute dried basil for the fresh and use any mustard you have on hand.
- Serving Size: 1/2 recipe
- Calories: 85
- Sugar: 3.2 g
- Sodium: 231.5 mg
- Fat: 4.7 g
- Saturated Fat: 2.6 g
- Trans Fat: 0 g
- Carbohydrates: 5.1 g
- Fiber: 1.7 g
- Protein: 5.7 g
- Cholesterol: 14.9 mg
Keywords: summer squash, zucchini, stuffed zucchini
I’m going to let a few of these get a bit bigger and stuff them with beef, onions, and tomatoes for a main course.
Now that I think about it – I don’t even know the answer to this. I think, in the U.S., that all zucchini are green…. But are green striped squash also called zucchini or only the solid green ones?
Inquiring minds want to know.
On that note…..
I shall leave you with a sunset. They have been spectacular lately.