Simple Stuffed Zucchini or Squash

Simple Stuffed Zucchini or Squash created by Andi Longmeadow Farm

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.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • Bake at 350 degrees for 30 minutes.
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RECIPE MADE WITH LOVE BY

@Redneck Epicurean
Contributor
@Redneck Epicurean
Contributor
"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."

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  1. 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.
  2. 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 and 1/2 cup Italian seasoned bread crumbs. Instead of using parmesan cheese in the mix, I used pepper jack cheese and 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) and add some different ingredients to see what I come up with.
  3. vlynn
    Made this the other night. Needed to find some more recipes to use up the abundance of zucchini I have. DH is not real crazy about it any way you fix. He thought this was ok, I thought it was pretty good. Thanks.
  4. susie cooks
    We really enjoyed this recipe. We used zucchini from our garden and fresh parsley. I will definitely make this again!
  5. CraftScout
    We loved these! I am so used to being served squash dripping in butter with all the nutrients cooked out of it, that this was a pleasant surprise. Buttery and sweet without being greasy. Next time I get squash or zucchini I am definitely making these again! And maybe I will share. Made during ZWT III in memory of Amy.
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