Stuffed Summer Squash Recipe

Name: Stuffed Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 large yellow summer squash (about 8 oz.); 1 large zucchini (about 8 oz.); 3 tablespoons olive oil; 1 onion, chopped; 1 pound lean ground turkey; 1 cup chopped fresh or canned tomatoes; 1/2 cup canned low-sodium chicken broth; 2 teaspoons chopped fresh thyme; Salt and pepper; 1/3 cup dry Italian-style bread crumbs; 2 tablespoons grated Parmesan

Servings: persons

1 large yellow summer squash (about 8 oz.)
1 large zucchini (about 8 oz.)
3 tablespoons olive oil
1 onion, chopped
1 pound lean ground turkey
1 cup chopped fresh or canned tomatoes
1/2 cup canned low-sodium chicken broth
2 teaspoons chopped fresh thyme
Salt and pepper
1/3 cup dry Italian-style bread crumbs
2 tablespoons grated Parmesan

1
Fill a bowl with ice water. Bring a pot of salted water to a boil. Cut squash and zucchini in half lengthwise; place in boiling water. Bring back to a boil; cook until slightly softened, 5 minutes. Transfer squash to ice water. Cool for 2 minutes. Remove; pat dry.
2
Scrape out seeds and stringy pulp from each squash half, leaving a large cavity for stuffing. Arrange snugly in a large, lightly oiled ovenproof baking dish.
3
Warm 1 Tbsp. oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until softened, about 3 minutes. Add turkey and cook, stirring to break up until crumbly, 2 to 3 minutes. Stir in tomatoes, broth and thyme. Increase heat to high and cook, stirring often, until turkey is thoroughly cooked and some of liquid has evaporated, 5 to 7 minutes. Season with salt and pepper.
4
Preheat oven to 425u00b0F. Place equal amounts of filling in each squash half, piling it high in center. Mix bread crumbs with Parmesan, then sprinkle mixture over squash and drizzle with 2 Tbsp. olive oil. Bake until golden brown on top, about 20 minutes.

No nutrition data on file — estimate from the ingredient list.

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 yellow summer squash (about 8 oz.), 1 large zucchini (about 8 oz.), 3 tablespoons olive oil, 1 onion, chopped, and more.

Yes, Stuffed Summer Squash falls under the Soups & Stews 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.

Stuffed Summer Squash

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