Stuffed Summer Squash

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.


  • 1 medium summer squash, cut in half lengthwise, seeds removed
  • 610 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.


Keywords: summer squash, zucchini, stuffed zucchini

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