Stuffed Summer Squash

Linda Wasko


I found this recipe in our local newspaper many years ago. It now bears no resemblance to the original. I've made this in one very large zucchini cut up in slices and also in very tiny ones as finger food. Those were a huge hit. I hope you enjoy this recipe as much as we do.

★★★★★ 3 votes
20 Min
30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This stuffed squash recipe is so good and full of so much flavor! The Italian sausage and cheeses really make this dish. The spicy sausage gives it a little kick. All the flavors blend so well and baked in the tender squash it is good. This would be a great dish in the summer when squash is plentiful. Hearty enough to be a main dish or even a side.


2 small
2 small
yellow squash
2 tsp
olive oil
1 small
1 clove
1/2 lb
hot Italian sausage - remove from casing, I use all hot but it depends on your taste
1/2 lb
regular Italian sausage - remove from casing
1 tsp
dried Italian seasoning - to taste - i've also swapped this out for dried basil, oregano, rosemary
salt and pepper - to taste
1 c
mozzarella cheese
2 Tbsp
grated Parmesan cheese
2 Tbsp
dried bread crumbs - I use seasoned crumbs
1 large
egg - whisked

How to Make Stuffed Summer Squash


    Preheat oven to 375. Take a lengthwise slice from each squash & zucchini, about 1/4 inch thick, and reserve.
    Using a spoon or melon baller scoop out the insides and discard.
  • 2Place shells in baking dish and sprinkle insides with salt & pepper.
  • 3Chop the reserved squash/zucchini and set aside.
    Heat oil in large skillet and saute onions and garlic until softened. Add the sausage and break up into small pieces cooking until no longer pink.
  • 5Add the chopped squash mixture, Italian seasoning, and however much salt and pepper you like. Cook about 3 - 5 minutes to get all the flavors together.
  • 6Remove from heat and let cool slightly.
  • 7Into the sausage mixture stir in the cheeses and bread crumbs. Whisk the egg and add to mixture.
  • 8Fill the shells with stuffing. Cover with foil and bake in 375 degree oven for 20 minutes.
  • 9Carefully remove foil and bake for another 10 minutes.
  • 10Cool slightly but don't wait too long to dig in. These are so yummy.

Printable Recipe Card

About Stuffed Summer Squash

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: American
Collections: Summer Recipes, Fresh Finds
Hashtags: #squash, #sausage, #zucchini