Cheesy Stuffed Summer Squash Recipe
If you’re searching for a dish that makes the most of summer’s bounty, look no further than Cheesy Stuffed Summer Squash. These playful vegetable “boats” are brimming with a creamy ricotta and veggie-packed filling, crowned by a golden cheddar–panko crust that practically begs you to dig in. Combining colorful peppers, sweet corn, fresh herbs, and a double layer of cheese, this recipe transforms simple summer squash into a comfort food masterpiece that’s as vibrant on your table as it is in flavor. Whether you’re planning a casual dinner or looking for an impressive vegetarian main, Cheesy Stuffed Summer Squash is destined to be your new go-to recipe for showcasing the season’s freshest produce.
Ingredients You’ll Need
This Cheesy Stuffed Summer Squash recipe keeps things blissfully straightforward, with every ingredient working hard to add texture, creaminess, and bold, sun-soaked flavor. Gather your produce, a few pantry staples, and don’t skimp on the cheese—you’ll taste the difference in every bite!
- Summer squash (zucchini or yellow): These are your edible vessels, soaking in all the flavor while turning beautifully tender in the oven.
- Olive oil: A splash brings out the sweetness in the onions and bell peppers and ensures everything cooks up luscious.
- Bell pepper (red, yellow, or orange): Adds crunch, color, and a gentle hint of sweetness that plays well with the savory filling.
- Yellow or red onion: Contributes mild sharpness and aromatic depth—go with your favorite!
- Italian or flat-leaf parsley: Brings bright freshness and a pop of green that tastes like pure summer.
- Ricotta cheese: The key to a creamy, rich filling—use whole milk ricotta if you’re feeling decadent.
- Corn kernels: Sweet, juicy bites of corn add summery flair and unbeatable texture.
- Herbs (fresh or dried): Layer in your own personality—think basil, oregano, or thyme for an herb garden kick.
- Salsa (optional): Toss in a spoonful for extra zip and a little unexpected tang.
- Salt and pepper: Taste as you go to keep flavors balanced and lively.
- Sharp cheddar cheese: For that melty, savory finish and the golden crown every squash boat deserves.
- Panko breadcrumbs: Crisp up top for irresistible crunch; regular breadcrumbs work too in a pinch.
- Paprika (hot, smoked, or mild): Sprinkle for color and just the right touch of warmth—choose your own adventure.
How to Make Cheesy Stuffed Summer Squash
Step 1: Prep and Preheat
Begin by preheating your oven to 350 degrees F (180 C). If you’re planning to bake your Cheesy Stuffed Summer Squash in a separate casserole dish, give it a brush of olive oil or a slick of butter. Make sure your dish is roomy enough to cradle all four squash halves as they bake to perfection.
Step 2: Blanch the Squash
Bring a few inches of salted water to a gentle boil in a low, wide pot that will allow the squash to fit comfortably. Drop the whole summer squash in for about 5 minutes, turning them if needed so all sides get a little soak. They’ll soften just enough, setting you up for easy scooping later. Run them under cold water to stop the cooking, pat them dry, and let them cool until manageable.
Step 3: Hollow Out the Squash
Once they’re cool, slice each squash in half lengthwise and use a spoon to gently scoop out the centers, leaving about a 1/4-inch border. Be patient here—the better your “boats,” the more delicious filling you can pile inside! Dice up the scooped flesh for your filling, then wrap it up in a towel and twist to remove as much moisture as you can. This step is the secret to avoiding soggy squash.
Step 4: Sauté the Veggies
Heat the olive oil in a medium skillet set over medium heat. Sauté your chopped bell pepper and onion for roughly 5 minutes, stirring often, until they’re softened and fragrant but not browned. Add in the parsley and give everything another minute to mingle—the kitchen will smell incredible.
Step 5: Cook the Squash Filling
Add the well-drained diced squash insides into the pan and keep things moving around the skillet for a few more minutes. The mixture should become tender, cohesive, and beautifully aromatic. You’re building layers of flavor that will make these Cheesy Stuffed Summer Squash sing.
Step 6: Mix Up the Filling
Remove the pan from the heat. Stir in the ricotta cheese, corn, fresh or dried herbs, and salsa if you like a little extra zip. Fold everything together until well combined, then taste and adjust with salt and pepper. The mixture should be creamy, colorful, and flecked with herbiness—you’ll want to dive in already.
Step 7: Stuff the Squash “Boats”
Spoon the filling evenly into the hollowed-out squash halves, mounding it up for extra drama (and flavor). Don’t worry if things get a little rustic—the filling puffs up and browns attractively in the oven.
Step 8: Top with Cheese and Panko
In a small bowl, toss together the grated cheddar cheese and panko breadcrumbs. Sprinkle this mix generously over each stuffed squash, then dust on your choice of paprika for extra color and hint of smoke or warmth.
Step 9: Bake Until Golden
Arrange the stuffed squash in your prepared baking dish. Cover loosely with foil and bake for 15 minutes, to warm everything through. Remove the foil and continue baking for another 25 to 30 minutes, until the squash shells are wonderfully tender and the cheesy topping is golden-brown and crisp. Let cool slightly before serving, so the filling sets just enough to hold together in every dreamy bite.
How to Serve Cheesy Stuffed Summer Squash
Garnishes
The beauty of Cheesy Stuffed Summer Squash is in its vibrant presentation, but a finishing flourish can make it even more tempting. Shower your squash boats with extra chopped parsley, freshly cracked black pepper, or a scatter of microgreens for a restaurant-worthy look. If you’re a fan of heat, thinly sliced fresh chili or a pinch of red pepper flakes over the top just before serving delivers a subtle kick.
Side Dishes
A dish as packed with flavor and texture as this deserves thoughtful sides. Pair Cheesy Stuffed Summer Squash with a crisp green salad tossed in a zesty vinaigrette, or serve alongside light pilaf rice or buttery orzo for a filling meal. If you’re after a summery feast, grilled corn on the cob or sliced heirloom tomatoes with basil make the plate pop even more.
Creative Ways to Present
For a playful appetizer, cut the squash into smaller pieces and serve on a platter with toothpicks or in individual ramekins as a hearty starter. Hosting a backyard barbecue? Arrange the squash boats on a large platter with lots of fresh herbs and edible flowers. They look especially striking when made with both green zucchini and golden yellow squash for a rainbow effect.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Stuffed Summer Squash keeps well in the fridge for up to three days. Transfer the cooled squash boats to an airtight container and refrigerate. When you’re ready for round two, you’ll find that even the flavors deepen overnight, making your leftovers equally as crave-worthy as the day before.
Freezing
While fresh is always best, you can freeze these after baking if you want to get a head start on future meals. Let the squash cool completely, then wrap each boat tightly in plastic wrap and foil. Store in a freezer-safe container for up to two months. Keep in mind, the texture of the squash may soften after thawing, but the flavor will be every bit as comforting.
Reheating
To reheat, simply place your Cheesy Stuffed Summer Squash in a baking dish, cover lightly with foil, and warm in a 350 F oven until heated through, about 20 minutes. For a crisper top, uncover during the last five minutes and let the cheese and breadcrumbs regain their crunch. If you’re in a rush, a few minutes in the microwave works too, though the oven will give you the superior texture.
FAQs
Can I use other types of squash?
Absolutely! While zucchini and yellow squash are classic, try pattypan or round squash varieties for a twist. Just adjust the blanching and baking time as needed depending on the squash’s size and thickness.
Is there a vegan version of Cheesy Stuffed Summer Squash?
Yes! Swap in your favorite plant-based ricotta and cheddar alternatives, use a little extra olive oil for richness, and make sure to check the panko is vegan. You won’t miss a single bit of the creamy, satisfying texture.
Can I make Cheesy Stuffed Summer Squash ahead for a dinner party?
Definitely. Assemble the filled squash and refrigerate up to a day in advance. When you’re ready to serve, top with cheese and panko, and bake as directed—allowing a little extra time if baking straight from the fridge.
What herbs work best in the filling?
Fresh basil, parsley, thyme, or chives are all fabulous. If using dried herbs, stick to Italian blends or individual favorites like oregano. The dish is flexible, so play with what you have and love most.
How do I keep the squash from getting soggy?
The key is draining the scooped-out squash flesh thoroughly. Squeeze out as much liquid as you can from the diced centers before adding them to your filling, and don’t skip the step of patting the blanched shells dry. This tiny bit of effort makes all the difference in keeping your Cheesy Stuffed Summer Squash perfectly textured every time.
Final Thoughts
I can’t wait for you to try this Cheesy Stuffed Summer Squash! It’s a true taste of summer: comforting, colorful, and so satisfying that it just might become a staple in your kitchen. Gather some gorgeous squash, bring your appetite, and enjoy sharing a dish that brings sunshine to your table all season long!
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Cheesy Stuffed Summer Squash Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Cheesy Stuffed Summer Squash is a delicious vegetarian dish that features tender summer squash filled with a flavorful mixture of vegetables, ricotta cheese, and corn, topped with a crispy cheese and panko breadcrumb topping. Baked to perfection, this dish is a great way to enjoy the bounty of summer produce.
Ingredients
Ingredients for ‘Boats’ and Filling:
- 2 long summer squash (zucchini or yellow squash)
- 1 tablespoon olive oil
- 1/2 cup red, yellow or orange bell pepper, chopped (2 5/8 oz/75 g)
- 1/4 cup yellow or red onion, chopped (1 3/8 oz/40 g)
- 1/4 cup Italian or flat leaf parsley, chopped (leaves only) (1/4 oz/ 10 g)
- 1/2 cup ricotta cheese, made from whole or skim milk (4 1/8 oz/120 g)
- 3/4 cup corn kernels (4 1/2 oz/130 g)
- 1 tablespoon herbs, fresh or 1 teaspoon dried
- 1 tablespoon salsa (optional)
- Salt and pepper, to taste
Additional Ingredients:
- 1/2 cup grated sharp Cheddar Cheese (1 3/4 oz/50 g)
- 1/2 cup panko (1 oz/30 g)
- Paprika (hot, smoked, or mild according to your taste)
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F/ 180 C. Grease a casserole dish if using.
- ‘Boats’ and Filling:
- Blanch the squash in salted water, then halve and scoop out the insides.
- Drain the diced squash well.
- Cook bell pepper, onion, and parsley in oil until softened. Add the diced squash and cook until softened.
- Mix the filling ingredients and stuff the squash shells.
- Top and Bake:
- Combine panko and cheese for topping, then add to each squash shell.
- Bake covered for 15 minutes, then uncovered for 25-30 minutes until tender and browned.
Notes
- You can customize the filling with your favorite herbs and spices.
- Feel free to add other veggies or proteins to the filling mixture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 240
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 25mg
Keywords: Cheesy Stuffed Summer Squash, Vegetarian, Summer Squash Recipe, Stuffed Squash Recipe
