Stuffed Summer Squash Recipe

These delectable golden treats make a lovely summer side dish or party appetizer. They are loaded with tasty ricotta and Parmesan cheeses, herbs, onions, and garlic, a perfect way to give some healthy Mediterranean-style nutrition to your family or please your party guests.

They’re easy to make, too!

6 small summer squash
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup finely diced onion
2 teaspoons minced garlic
2 large squash blossoms (optional), slivered
1 cup whole-milk ricotta cheese
1/3 cup grated Parmesan cheese
3 tablespoons dry bread crumbs
1 large egg, beaten
2 tablespoons minced marjoram or basil
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper

1. Preheat oven to 375F. Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise. Scrape out seeds and discard. Slice a little off the bottoms so squash rest flat, cut side up.

2. In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft. Add squash blossoms, if using; saute 1 minute. Transfer to a bowl and cool slightly. Stir in ricotta, 1/4 cup of Parmesan, 2 tablespoons bread crumbs, egg, marjoram, salt, and pepper until blended. Spoon into squash shells.

3. Sprinkle remaining Parmesan and bread crumbs over tops. Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.

Serves 12 as an appetizer, 6 as a side dish.

Adapted from Organic Style, June issue, published by Rodale Press.


Sonia Minwer-Barakat Requ
Sonia M5 years ago

Delicious recipe,must try it.thanks for sharing

Donna Hamilton
Donna Hamilton6 years ago

Sounds great! Thanks.

Michele Wilkinson

Thank you

KARLOLINA G7 years ago

Oh boy, I have to make this one sor sure!

Jennifer C.
Past Member 7 years ago

Fabulous recipe, that sounds delicious. Thanks.

golden pot
Past Member 8 years ago

I'll check it out.