Stuffed Summer Squash

Makes 6
Prep 20 m
Bake 30 m
Cook 14 m

Ingredients

Squash Shells:

Stuffing:

Directions

  1. 1 of 1 Heat oven to 375 degrees F.

Squash Shells:

  1. 1 of 1 Trim off one thin lengthwise slice from each zucchini (about 1/4 inch thick) and reserve. Using melon-baller or small teaspoon, scoop out flesh and discard. Halve yellow squash lengthwise; scoop out flesh and discard. Sprinkle inside of shells with salt. Transfer zucchini and squash to 13 x 9 x 2-inch baking dish. Chop 2 reserved zucchini slices (you should have about 1/2 cup).

Stuffing:

  1. 1 of 3 Heat oil in large skillet. Add onion and garlic; saute over medium-high heat until softened, about 3 minutes. Add sausage, breaking into small pieces with wooden spoon. Cook until no longer pink, 3 minutes. Add chopped zucchini, Italian seasoning, salt and pepper; cook 3 minutes. Remove from heat. Let cool slightly, 5 minutes.
  2. 2 of 3 Stir mozzarella, Parmesan and cornmeal into sausage mixture. Lightly whisk egg white in a cup; stir into mixture. Mound 1/2 cup filling into each shell. Cover dish with foil.
  3. 3 of 3 Bake in 375 degree F oven 20 minutes. Carefully uncover dish. Bake another 10 minutes. Let cool slightly. Makes 6 servings.
Nutrition Information for Stuffed Summer Squash
Servings Per Recipe: 6
Per Serving: 2 g fiber, 391 mg sodium, 4 g sat. fat, 25 mg chol., 9 g Fat, total, 7 g carb., 8 g pro., 141 kcal cal.
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Printed from FamilyCircle.com 09/23/2018