Stuffed Summer Squash


(2 votes) 3 2

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.

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  • 6 small summer squash
  • 1 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1 C. finely diced onion
  • 2 tsp. minced garlic
  • 2 lg. squash blossoms (optional)
  • 1 C. whole-milk ricotta cheese
  • 1/3 C. grated parmesan cheese
  • 3 Tbs. dry bread crumbs
  • 1 lg. egg, beaten
  • 2 Tbs. minced marjoram or basil
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground pepper

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Preheat the oven to 375 F. Butter a 9-by-13-inch baking dish. Slice squash in half lengthwise. Scrape out seeds and discard. Slice a little off bottoms so squash rest flat, cut side up. In a skillet, heat butter and oil over medium heat. Cook onion and garlic until soft. Add squash blossoms, if using; sauté 1 minute. Transfer to a bowl and cool slightly. Stir in ricotta, ¼ C. of Parmesan, 2 Tbs. bread crumbs, egg, marjoram, salt, and pepper until blended. Spoon into squash shells. Sprinkle remaining Parmesan and bread crumbs over tops. Bake 25 minutes, until sides are tender; broil 3 minutes, until tops are golden. Serve hot.


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