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
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Substitute dried basil for the fresh and use any mustard you have on hand.
Nutrition
- 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
Find it online: https://thymeforcookingblog.com/2021/07/stuffed-summer-squash/
