Stuffed Summer Squash

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Serves4 (2 halves each)
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  1. Preheat oven to 350 degrees F. Place zucchini in a large microwaveable bowl with 3 tablespoons water. Cover and microwave on high for 5 minutes or until tender. Let cool.
  2. Scoop out pulp from zucchini, leaving a long cavity for stuffing. Place pulp in a bowl and mix with brown rice, tomatoes, beans, olives and basil.
  3. Place the zucchini shells in a baking dish. Stuff the zucchini with the stuffing mixture.
  4. Top with grated Parmesan cheese. Bake for about 30 minutes, until cheese is golden brown.

Recipe Tips

Use peppers in place of summer squash.

Try different grains like couscous or quinoa.

Nutrition Facts
Stuffed Summer Squash
Amount Per Serving (2 halves eachg)
Calories 644 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 10mg 3%
Sodium 278mg 12%
Potassium 870mg 25%
Total Carbohydrates 128g 43%
Dietary Fiber 4g 16%
Sugars 7g
Protein 18g 36%
Vitamin A 9%
Vitamin C 52%
Vitamin D5%
Calcium 24%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

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