Parmesan Stuffed Summer Squash
Adapted from Whole Foods Market's Stuffed Zucchini with Gazpacho Sauce, wholefoodsmarket.com.
- 4 summer squash
- 3 tablespoons butter
- 1/2 onion, minced
- 2 teaspoons chili powder
- 1/2 teaspoon sea salt
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 1 1/4 cup whole wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
Cut each zucchini in half both ways to make 4 pieces from each squash. Parboil zucchini by boiling in water for about 5 minutes. Hollow out zucchini using a teaspoon to scrape out seeded area and create "boats." Set aside.
Melt butter in a skillet and sauté onion until translucent, about 5 minutes. Add chili powder, salt, garlic, and cumin. Stir and cook about 3 minutes.
In a bowl, combine onion/spice mixture with bread crumbs and Parmesan cheese. Stuff zucchini boats with bread crumb/onion mixture. Bake at 350°F for 15 minutes until breadcrumb stuffing browns on top.