Stuffed Summer Squash Recipe

Name: Stuffed Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

402

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 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.

That's it — enjoy your meal!

Stuffed Summer Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions