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Thursday, July 25, 2013

Stuffed Summer Squash

Squash is beginning to come in and everyone is looking for new ways to fix squash and zucchini.  This was a nice addition.
You can use both yellow squash and zucchini.  The zucchini needs to be a little bit bigger than this one.
Cut the squashes in half.  Place in boiling water for about 5 minutes.
Drop the squash in the boiling salt water.
Chop up an onion.
In a bowl place 1/3 cup bread crumbs.  The recipe calls for Italian bread crumbs.  Mine were plain so I added some Italian seasoning.
Add 2 Tablespoons grated Parmesan cheese.  Mine was from the bag of shredded cheese but you could use the green bottled powdered Parm.
Have an ice water bath ready for the squash when it comes out of the boiling water.
Add the ground beef to the onions and  brown and drain.
I took the zucchini out first because it was smaller.  I didn't want it to over cook.  Drop it in the ice water to stop the cooking processes.
The cooked squash.
Add 1/2 cup chicken broth to the ground beef.
Add 1 cup chopped fresh or canned tomatoes.
Mix well and let simmer.
With a spoon start scraping the seeds out of the middle.
When you have the seeds out place in a sprayed baking dish that will hold them.  There was enough meat that I could have made another squash.
Add the meat to the cavity in the middle.
Sprinkle with the bread crumb mixture.  Place in a 425 preheated oven. Bake for about 20 minutes.  Can drizzle with a little olive oil.
Fresh from the oven.

We had ours with a nice green salad.

stuffed Summer Squash Recipe

1 large yellow summer squash
1 large zucchini
3 Tablespoons olive oil
1 onion chopped
1 lb ground beef
1 cup chopped fresh or canned tomatoes
1/2 cup chicken broth
salt and pepper
1/3 cup Italian bread crumbs
2 Tablespoons grated Parmesan cheese



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