Italian Stuffed Summer Vegetables Recipe

Name: Italian Stuffed Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper, halved lengthwise; 2 large yellow squash, halved lengthwise (about 1 pound); 1 large zucchini, halved lengthwise (about 1/2 pound); Cooking spray; 3 ounces Italian bread; 2 garlic cloves, minced; 1 1/2 cups chopped peeled plum tomato; 1/2 cup (2 ounces) finely shredded Parmesan cheese, divided; 1/4 cup chopped fresh parsley; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon salt

Servings: persons

1 large red bell pepper, halved lengthwise
2 large yellow squash, halved lengthwise (about 1 pound)
1 large zucchini, halved lengthwise (about 1/2 pound)
Cooking spray
3 ounces Italian bread
2 garlic cloves, minced
1 1/2 cups chopped peeled plum tomato
1/2 cup (2 ounces) finely shredded Parmesan cheese, divided
1/4 cup chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

1
Preheat oven to 375u00b0.
2
Discard seeds and membranes from bell pepper. Carefully scoop out squash and zucchini pulp, leaving shells intact. Finely chop pulp; set aside. Place bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Coat shells with cooking spray.
3
Place bread in a food processor; pulse 10 times or until crumbs measure 1 1/2 cups. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently. Add tomato; cook 2 minutes or until tomato begins to soften, stirring frequently. Remove from heat. Stir in the breadcrumbs, 1/4 cup cheese, parsley, black pepper, and salt. Divide mixture evenly among prepared bell pepper halves, squash shells, and zucchini shells; sprinkle evenly with 1/4 cup cheese. Cover pan with foil, and bake at 375u00b0 for 40 minutes or until shells are tender.
4
Preheat broiler.
5
Remove foil; broil 4 minutes or until cheese is lightly browned.

162

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large red bell pepper, halved lengthwise, 2 large yellow squash, halved lengthwise (about 1 pound), 1 large zucchini, halved lengthwise (about 1/2 pound), Cooking spray, and more.

Yes, Italian Stuffed Summer Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Stuffed Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions