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stuffed summer squash

(4 ratings)
Blue Ribbon Recipe by
Linda Wasko
Beaver, PA

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.

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 @kitchencrew
(4 ratings)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For stuffed summer squash

  • 2 sm
  • 2 sm
    yellow squash
  • 2 tsp
    olive oil
  • 1 sm
  • 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 lg
    egg - whisked

How To Make stuffed summer squash

  • 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.
  • 2
    Place shells in baking dish and sprinkle insides with salt & pepper.
  • 3
    Chop the reserved squash/zucchini and set aside.
  • 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.
  • 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.
  • 6
    Remove from heat and let cool slightly.
  • 7
    Into the sausage mixture stir in the cheeses and bread crumbs. Whisk the egg and add to mixture.
  • 8
    Fill the shells with stuffing. Cover with foil and bake in 375 degree oven for 20 minutes.
  • 9
    Carefully remove foil and bake for another 10 minutes.
  • 10
    Cool slightly but don't wait too long to dig in. These are so yummy.