Best 5 Roasted Stuffed Zucchini Summer Squash Recipes

Welcome to the world of stuffed zucchini, a delightful dish that combines the fresh flavors of summer squash with a variety of delicious fillings. With its tender texture and versatile nature, zucchini is the perfect canvas for a variety of culinary creations. Whether you prefer a simple filling of herbs and cheese or a more elaborate mixture of vegetables, meat, or seafood, there's a roasted stuffed zucchini recipe out there to suit every taste. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to discover the best recipe for roasted stuffed zucchini summer squash.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ZUCCHINI AND SQUASH

Roasted Zucchini and Squash image

Roasted zucchini and squash is a quick and easy side dish that's ready for the oven in minutes. Sliced zucchini and squash are coated in Italian seasoning and parmesan cheese then roasted in the oven.

Provided by Heather

Categories Side Dish

Time 20m

Number Of Ingredients 8

Ingredients

1 1/2 tablespoons olive oil
2 small zucchini
2 small yellow squash
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup parmesan cheese

Steps:

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Slice zucchini and yellow squash into 1/2" discs. Set aside.
In a bowl, combine olive oil, Italian seasoning, garlic powder, salt, and pepper. Add zucchini and yellow squash discs and toss to coat.
Pour zucchini and squash onto parchment lined baking sheet and spread into a single layer. Sprinkle tops of zucchini and squash with parmesan cheese.
Bake for 15-17 minutes or until cooked through.

Nutrition Facts : Calories 132 kcal, Carbohydrate 7 g, Protein 7 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 792 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHEF JOHN'S STUFFED SUMMER SQUASH

Chef John's Stuffed Summer Squash image

I always smile when I hear chefs say you should never cover-up or overpower the natural flavors of the main ingredient. Sometimes you should, and this Merguez sausage and goat cheese stuffed summer squash recipe is a perfect example.

Provided by Chef John

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 5

Number Of Ingredients 8

Ingredients

2 teaspoons olive oil, divided
4 ounces Merguez sausage, casing removed
½ cup diced red bell pepper
2 ounces fresh goat cheese, crumbled
5 small round summer squashes, halved
salt and pepper to taste
1 tablespoon dry bread crumbs, or more as needed
2 teaspoons olive oil

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and lightly coat it with 1 teaspoon olive oil.
Heat 1 teaspoon olive oil in a nonstick pan over medium heat. Stir in sausage and red bell pepper. Cook, stirring to break up sausage into small pieces, until sausage is browned and bell pepper is soft and sweet, 7 to 8 minutes. Drain off any fat.
Stir goat cheese and sausage mixture in a bowl until well combined. Set aside.
Hollow out a 3/4-inch deep well in the center of each squash half. Place each piece on the prepared baking sheet, cut-side up. Season with salt and black pepper; fill each with 1 to 2 tablespoons cheese and sausage mixture. Top each squash with breadcrumbs and lightly drizzle with remaining 2 teaspoons olive oil.
Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.

Nutrition Facts : Calories 148 calories, Carbohydrate 6.1 g, Cholesterol 24.1 mg, Fat 10.6 g, Fiber 1.7 g, Protein 8.1 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 3.6 g

ROASTED ZUCCHINI AND YELLOW (SUMMER) SQUASH

Roasted Zucchini and Yellow (Summer) Squash image

I couldn't stop eating this. It was simple to make and so fresh and delicious. Recipe courtesy of sparkpeople.com.

Provided by AmyZoe

Categories Vegetable

Time 25m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 6

Ingredients

6 cups zucchini, cut into large chunks
6 cups yellow squash, cut into large chunks
2 tablespoons olive oil (plus extra for greasing pan)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

Preheat oven to 450.
Grease roasting pan with olive oil.
Chop zucchini and yellow squash and put into large bowl.
Drizzle olive oil over squash. Mix with a large spoon until squash is evenly coated.
Pour squash into roasting pan and spread it out until it evenly covers the pan.
Bake 15 to 20 minutes, stirring once until cooked through.

ROASTED SUMMER SQUASH, ZUCCHINI, AND BRUSSELS SPROUTS

Roasted Summer Squash, Zucchini, and Brussels Sprouts image

This roasted squash recipe is something I always looked forward to when visiting my aunt in New York!

Provided by MIDWESTCINCY

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 35m

Yield 7

Number Of Ingredients 7

Ingredients

4 tablespoons olive oil
7 baby zucchini
7 baby summer squash
10 Brussels sprouts, halved, or more to taste
½ sweet onion (such as Vidalia®), sliced
sea salt to taste
ground black pepper to taste

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Oil a baking sheet.
Place zucchini, summer squash, Brussels sprouts, and onion on the prepared baking sheet and drizzle with olive oil. Season with salt and pepper.
Bake in the preheated oven until tender, about 25 minutes.

Nutrition Facts : Calories 137 calories, Carbohydrate 14.6 g, Fat 8.4 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 1.2 g, Sodium 69.1 mg, Sugar 7.6 g

SIMPLE STUFFED ZUCCHINI OR SQUASH

Simple Stuffed Zucchini or Squash image

There are plenty of great stuffed zucchini and squash recipes here, but they all have an ingredient that I cannot either digest or blisters my mouth (tomatoes..the acid is killer!) I found this one and I really like it. Baked or grilled, it's so easy and delicious and I always have everything on hand.

Provided by Redneck Epicurean

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 medium zucchini or 6 medium yellow squash
3 cups butter-flavored cracker crumbs
1/2 cup grated parmesan cheese
1 small onion, minced
3 teaspoons dried parsley
1 dash pepper
1 teaspoon salt
2 eggs, beaten
2 tablespoons butter

Steps:

Wash the veggies and cut off the ends, but do not peel. Cook in boiling salted water for 5 minute or until tender. Halve lengthwise and scoop out pulp.
Combine pulp and other ingredients, except butter, in a bowl until well-blended. Spoon back into the hollowed out shells. Dot with butter and sprinkle with additional Parmesan cheese, if desired.
Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 311.8, Fat 17.4, SaturatedFat 5.8, Cholesterol 88, Sodium 891.1, Carbohydrate 30.3, Fiber 3, Sugar 4.8, Protein 10.5

Tips:

Choose small to medium-sized zucchini or summer squash for even cooking.
Use a variety of fillings to suit your taste, such as cooked ground beef, sausage, rice, vegetables, or cheese.
Hollow out the zucchini carefully to avoid tearing the flesh.
Season the filling generously with herbs, spices, and salt and pepper.
Stuff the zucchini tightly with the filling to prevent it from falling out during cooking.
Roast the zucchini at a high temperature to caramelize the natural sugars and create a crispy crust.
Serve the roasted zucchini hot or warm, as a main course or side dish.

Conclusion:

Roasted stuffed zucchini or summer squash is a delicious and versatile dish that can be enjoyed as a main course or side dish. With a variety of stuffing options to choose from, there's sure to be a recipe that everyone will enjoy. So next time you're looking for a quick and easy weeknight meal, give roasted stuffed zucchini a try!