Prep 10 mins
Cook 30 mins
Another great recipe for the garden conquering Squash or Zuke. Even my doggie likes this one!! (she tries to steal her very own squash boat) Makes a great appy or side dish. Not a recipe for someone who has to use exact measurements because there may be some adjustments due to the water content of the squash.
- 2 medium yellow squash (or Zukes if you prefer)
- 1 onion, diced
- 2 garlic cloves, chopped
- 1 1⁄2 cups milk
- 1⁄2 cup parmesan cheese
- 1⁄2 cup breadcrumbs, plus
- 2 tablespoons breadcrumbs (I use Italian style)
- 1 1⁄2 tablespoons fresh basil, chopped fine
- 1 -2 tablespoon flour (for thickening)
- salt and pepper
- 3 tablespoons butter
- Preheat oven to 400 degrees.
- Cut squash in half lengthwise.
- Drop halves in boiling water and boil for 7 minutes.
- Remove from water.
- Allow to rest until cool enough to handle.
- With a spoon, scrape the middle of the squash out, leaving a shell about 1/4 inch thick.
- Set aside the shells.
- Finely chop scooped out middles.
- Heat a skillet and spray with cooking spray.
- Saute chopped squash, onion, basil and garlic until onion is soft.
- Season with salt and pepper.
- Whisk milk and flour together.
- Slowly add small amounts of milk to the veggies while stirring.
- Bring mixture just to a boil.
- Add cheese and 1/2 cup bread crumbs, stirring the whole time.
- Mixture should be semi thick, almost crumbly.
- If it is too thick or too thin, add milk or bread crumbs accordingly.
- Re-season if needed.
- Stuff the shells with this mixture, sprinkle with remaining bread crumbs and dot with butter.
- Bake in oven for 10-20 minutes or until bread crumbs are golden brown.