West Indies Savory Stuffed Summer Squash Recipe

Name: West Indies Savory Stuffed Summer Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small zucchini; 6 small crookneck yellow squash; salt; 1 tomatoes, sliced; 1 tablespoon tomato paste; 1 cup water; 1 lemon, juice of, plus; 12 lemon, juice of; 2 garlic cloves; 1 teaspoon crushed dried mint; 34 lb lean ground beef or 34 lb turkey; ⅓ cup cooked white rice; 12 large tomatoes, peeled and chopped; 1 tablespoon finely chopped parsley; 1 tablespoon raisins; salt and black pepper, to taste; ½ teaspoon ground cinnamon or ¼ teaspoon ground allspice

Servings: persons

6 small zucchini
6 small crookneck yellow squash
salt
1 tomatoes, sliced
1 tablespoon tomato paste
1 cup water
1 lemon, juice of, plus
12 lemon, juice of
2 garlic cloves
1 teaspoon crushed dried mint
34 lb lean ground beef or 34 lb turkey
⅓ cup cooked white rice
12 large tomatoes, peeled and chopped
1 tablespoon finely chopped parsley
1 tablespoon raisins
salt and black pepper, to taste
½ teaspoon ground cinnamon or ¼ teaspoon ground allspice

1
To prepare the squash: Wash the squash well.
2
Sprinkle them with salt and let drain for 1/2 hour; this will soften them.
3
Rinse the salt off and dry.
4
Using a narrow apple corer, make a hole at the stem end of each squash and scoop out the pulp, being careful not to break the skin.
5
The other end must remain closed.
6
To make the filling: Put all ingredients together in a mixing bowl.
7
Stir until well blended.
8
To stuff squash: Fill each squash half-full of the filling.
9
Lay a few thin slices of tomato in the bottom of a large, deep baking dish.
10
Place the stuffed squash side-by-side in layers on top of the tomatoes.
11
In a small saucepan, mix the tomato paste with 1 cup water and juice from one lemon.
12
Bring to a boil and simmer for 5 minutes.
13
Pour the tomato sauce over the squash.
14
Cover the saucepan and simmer gently for 1 hour or until squash are soft and filling is cooked.
15
Add more water if necessary.
16
Crush the garlic cloves with a little salt.
17
Mix with the mint and juice from half a fresh lemon.
18
Sprinkle this mixture over the squash and continue cooking a few minutes longer.

10095

kcal

Calories

771

Fat

Carbs

667

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 17 ingredients. The key ingredients include: 6 small zucchini, 6 small crookneck yellow squash, salt, 1 tomatoes, sliced, and more.

Yes, West Indies Savory Stuffed Summer Squash falls under the Meat & Poultry 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!

West Indies Savory Stuffed Summer Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions