Tuscan Stuffed Summer Squash

You are here

Tuscan Stuffed Summer Squash

Grab a few extra zucchini from the farmer’s market this week.  This is an easy recipe that will add that endless summer taste to any dinner.

  • 4  zucchini, crookneck or summer squash
  • 3 Tablespoons olive oil , divided
  • 1 small onion, diced
  • 1 cup tomatoes, large dice
  • 5 good sized mushrooms, diced
  • 1 cup mozzarella cheese, shredded
  • 1 cup unseasoned bread crumbs
  • 1 clove garlic, minced
  • handful of basil leaves, thinly sliced
  • 2 Tablespoons Victoria Taylor’s Tuscan Seasoning

Preheat oven to 400° Cut squash length wise.  Scoop out the insides and roughly chop them for the stuffing.  Bake hollowed out squash for 20 minutes. Meanwhile sauté the onion, mushrooms and reserved squash in 1 Tablespoon of Oil.  Once it is nicely browned, remove from heat. In a bowl combine the tomatoes, mozzarella, breadcrumbs, minced garlic, basil, Tuscan Seasoning and remaining olive oil with the sauteed mushrooms, onion and diced squash. When the squash is done baking fill each one with the stuffing mixture and salt to taste.  Spread the mozzarella evenly over each squash and bake for 10 to 15 minutes until cheese is melted and nicely browned. Best, Victoria