Stuffed Summer Squash Recipe

Stuffed Summer Squash

Prep Time: 20 min | Oven: 375° | Cook Time: 35-50 min | Serves: 4-6

Ingredients

• 3 Tbsp oil
• 1 onion, chopped
• 1 cup chopped mushrooms
• 1 lb ground beef (or chicken or any leftover meat)
• 1 Tbsp flour
• 1 cup gravy
• 1 Tbsp Worcestershire sauce
• 1 Tbsp mixed herbs (oregano, marjoram, thyme, sage, etc.)
• ½ cup peas, beans, carrots, corn, or rice
• 1 summer squash
• 3 Tbsp bread crumbs
• Melted butter
• Parsley (for garnish)

Instructions

1. Heat oil and cook onion until golden brown.
2. Add meat and mushrooms; cook 2 minutes.
3. Sprinkle flour and mix in. Add enough gravy to moisten the mix but don’t make it too soft or runny.
4. Add Worcestershire, herbs, and vegetables. Turn off heat.
5. Cut squash in half lengthwise and remove the seeds.
6. Place in a pot of boiling water and boil 5 minutes; drain.
7. Place zucchini in a greased, oven-proof dish and fill the zucchini halves with the meat and veggie mixture.
8. Sprinkle with bread crumbs and melted butter over it. Pour the remaining gravy around squash.
9. Cook in preheated 375°F oven about 35 to 50 minutes. Test for doneness with a skewer or fork. Zucchini should be soft but still firm
10. Remove from oven and garnish with parsley before serving