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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.

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