stuffed summer squash

Name: Stuffed Summer Squash
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 small zucchini; 2 small yellow squash; 2 teaspoon(s) olive oil; 1 small onion; 1 clove(s) garlic; 1/2 pound(s) hot Italian sausage - remove from casing, I use all hot but it depends on your taste; 1/2 pound(s) regular Italian sausage - remove from casing; 1 teaspoon(s) dried Italian seasoning - to taste - i've also swapped this out for dried basil, oregano, rosemary; - salt and pepper - to taste; 1 cup(s) mozzarella cheese; 2 tablespoon(s) grated Parmesan cheese; 2 tablespoon(s) dried bread crumbs - I use seasoned crumbs; 1 large egg - whisked

(4 RATINGS)

1.36K Pinches 13 Photos

Linda Wasko

Beaver, PA

Updated on Oct 29, 2025

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.

Rate

Sausage stuffed zucchini and yellow squash boats

Blue Ribbon Recipe

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.

— The Test Kitchen

prep time 20 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

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

How To Make stuffed summer squash

Step 1

THE SHELLS: 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.

Step 2

Place shells in baking dish and sprinkle insides with salt & pepper.
Step 3

Chop the reserved squash/zucchini and set aside.
Step 4

STUFFING: 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.
Step 5

Add 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.
Step 6

Remove from heat and let cool slightly.
Step 7

Into the sausage mixture stir in the cheeses and bread crumbs. Whisk the egg and add to mixture.
Step 8

Fill the shells with stuffing. Cover with foil and bake in 375 degree oven for 20 minutes.
Step 9

Carefully remove foil and bake for another 10 minutes.
Step 10

Cool slightly but don't wait too long to dig in. These are so yummy.
https://youtu.be/nItLKOOzmtw
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Nutrition Facts

(per serving*)

calories: 274kcal, carbohydrates: 29g, cholesterol: 56mg, fat: 8g, fiber: 5g, protein: 13g, saturated fat: 5g, sodium: 691mg, sugar: 5g, unsaturated fat: 8g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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