Farmstand Stuffed Zucchini Squash

Zucchini is a summer squash that is actually a fruit, but it is commonly used as a vegetable in cooking.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Farmstand Stuffed Zucchini Squash

Cooking Method: Baking, Sautéing Cuisine: American, Mediterranean Courses: Dinner, Main Course, Vegetarian Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 5 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 4 medium-sized Zucchini
• 2 tablespoon Olive oil
• 1 small Onion
• 2 clove Garlic
• 1 medium-sized Bell pepper
• 2 medium-sized Tomato
• 1 cup Breadcrumbs
• 1 cup Parmesan cheese
• 2 tablespoon Fresh basil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchini in half lengthwise and scoop out the seeds to create a hollow space.
3. Heat olive oil in a pan over medium heat. Add chopped onion and minced garlic. Sauté until fragrant.
4. Add diced bell pepper and cook for a few minutes until softened.
5. Stir in chopped tomatoes and cook until the mixture thickens.
6. Remove from heat and add breadcrumbs, grated Parmesan cheese, chopped fresh basil, salt, and black pepper. Mix well.
7. Fill each zucchini half with the stuffing mixture and place them on a baking sheet.
8. Bake for 25-30 minutes or until the zucchini is tender and the top is golden brown.
9. Let it rest for 5 minutes before serving.
10. Garnish with additional fresh basil leaves if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 25g9%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.