Simple Stuffed Zucchini or Squash

READY IN: 50mins
Recipe by Redneck Epicurean

There are plenty of great stuffed zucchini and squash recipes here, but they all have an ingredient that I cannot either digest or blisters my mouth (tomatoes..the acid is killer!) I found this one and I really like it. Baked or grilled, it's so easy and delicious and I always have everything on hand.

Top Review by Wanda Bonham

It was so good that my husband requested that I make this again tonight. I did, but made a few changes. Used only 3 squash. Instead of using the butter crackers, I used 1 cup crumbled cornbread & 1/2 cup Italian seasoned bread crumbs. Instead of using parmesan cheese in the mix, I used pepper jack cheese & melted parmesan cheese on top. It was much better since it had a slight kick to it, but still missing something. <br/><br/>I am going to try again (maybe not tomorrow night) & add some different ingredients to see what I come up with.

Ingredients Nutrition

Directions

  1. Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
  2. Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
  3. Bake at 350 degrees for 30 minutes.

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