ROASTED STUFFED ZUCCHINI & SUMMER SQUASH
A simple zucchini recipe with simple ingredients that tastes amazing! Even if you don't like mushrooms, zucchini, and summer squash, this recipe may convert you. Cheesy and full of Italian flavor, this is a very filling side dish. It could be served as a light summertime dinner, too.
Provided by Catherine Lachance
Categories Vegetables
Time 40m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees. Cut each squash lengthwise.
- 2. Place some oil in the bottom of a roasting pan. Add the squash cut side up.
- 3. Season the squash.
- 4. Roast open side facing up for about 10-15 minutes.
- 5. While they are cooking, slice mushrooms.
- 6. Pull them from the oven. Pierce squash with a fork. They should be roughly half-cooked before you start the next step.
- 7. Sprinkle with Parmesan cheese.
- 8. Fan mushroom slices lengthwise, overlapping some so they are covered from one end to the other. Generally, two mushrooms per squash seem to work.
- 9. Top with pizza cheese. I use the blends but you can use straight mozzarella. I am conservative with the cheese because I am trying to watch my calories. (Non-fat cheese does not melt worth anything.)
- 10. Return to oven and cook another 10-15 minutes. Cheese should be melted, slightly brown and squash should pierce easily.
- 11. I eat one half of the zucchini and one half of summer squash in a sitting. I usually skip any other veggies when I cook these as they are quite filling.
- 12. The roasting temp on this is flexible. You can go up or down 25 degrees to multitask with another dish for the same meal.
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