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Stuffed Summer Squash

Updated: May 11, 2023

This summer dish is full of vibrancy and flavor; perfect for summer time!

This is one of my favorite dishes and it comes together in no time at all. It is a seasonal dish that utilizes fresh summer squash that is in abundance this time of year. You can really use any spice blend you like for this dish, they all come out very well. I just prefer the aegean blend, due to a lighter flavor profile. Here is what you need.

prep time: <30 minutes

cook time: <30 minutes

serves: 4 with other sides

preheat oven: 375 F

4 yellow crookneck summer squash

3 cloves of garlic, crushed

1 medium white onion, small dice

2 eggs

1 c bread crumbs

1/2 c grated kefloteri or other hard cheese

2 tsp dried thyme and dried marjoram

handful chopped parsley, with some to garnish

Olive oil for brief cooking or you can use really nice olive oil found here

salt and pepper to taste

  1. start by halving the squash lengthwise. With a spoon, scrape out all the insides and reserve in a bowl.

  2. in a pan or skillet, start softening the onions and garlic in a bit of olive oil. Add the squash innards and cook until softened. Add Spice blend and salt and pepper. Tip into a bowl and cool

  3. add breadcrumbs and parsley to the squash and combine. Add eggs and cheese.

  4. drizzle the squash boats with a bit of olive oil and season. Fill the hollowed out section with the squash mixture. Bake in the oven for 25 - 30 minutes until squash is tender and nice and brown on top.

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