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.

No additional tips available.

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

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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.

Italian Stuffed Summer Vegetables

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