Chef John’s Stuffed Summer Squash
Intro
Summer squash is one of the most versatile vegetables of the season, and when stuffed, it becomes a complete meal packed with flavors and textures. Chef John’s take on stuffed summer squash combines tender zucchini or yellow squash with a savory filling of sausage, breadcrumbs, herbs, and cheese. The result is a dish that’s hearty enough for dinner but still light, fresh, and perfect for warmer days. This recipe celebrates summer’s bounty while giving you a restaurant-quality dish you can easily make at home.
Ingredients (4 servings)
4 medium summer squash (zucchini or yellow squash)
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
½ pound Italian sausage (or ground chicken/turkey)
½ cup breadcrumbs (panko or fresh)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1 medium tomato, diced (optional for freshness)
2 tablespoons fresh parsley, chopped
1 teaspoon dried Italian seasoning
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice (optional for brightness)
Instructions
Prep the squash
Preheat oven to 375°F (190°C).
Cut squash in half lengthwise and scoop out the seeds/flesh using a spoon, leaving a ¼-inch thick shell. Reserve the scooped-out flesh, chop it finely, and set aside.
Cook the filling
Heat olive oil in a skillet over medium heat.
Add onion and cook until softened, about 3–4 minutes.
Stir in garlic and cook for another 30 seconds.
Add sausage (or ground meat) and cook until browned, breaking it apart with a spoon.
Stir in chopped squash flesh, diced tomato, and seasonings. Cook for 3–4 minutes until moisture evaporates.
Mix the stuffing
Remove skillet from heat.
Stir in breadcrumbs, Parmesan, parsley, and a squeeze of lemon juice.
Adjust salt and pepper.
Stuff the squash
Place squash halves on a greased baking dish.
Fill generously with the stuffing mixture, pressing lightly.
Top with mozzarella cheese.
Bake
Bake uncovered for 25–30 minutes, until squash is tender and cheese is golden brown.
Serve
Garnish with extra parsley or a drizzle of olive oil.
Serve warm with a light salad or crusty bread.
Q&A
Q1: Can I make this vegetarian?
Yes! Swap sausage with mushrooms, lentils, or chickpeas for a hearty vegetarian filling.
Q2: Can I prepare the squash ahead of time?
Absolutely. You can stuff the squash up to a day in advance and refrigerate. Just bake when ready to serve.
Q3: Do I need to pre-cook the squash shells?
No. They soften perfectly while baking with the filling.
Q4: Can I freeze stuffed squash?
Yes, but best before baking. Wrap tightly in foil and freeze up to 2 months. Bake from frozen at 375°F until heated through.
Tips
- Use panko breadcrumbs for extra crunch.
- Add red pepper flakes if you like a little heat.
- A sprinkle of fresh basil after baking enhances the summer flavors.
- For extra creaminess, mix some ricotta cheese into the stuffing.
Nutrition (per serving, based on 4 servings)
Calories: 285 kcal
Protein: 18g
Fat: 17g
Carbohydrates: 15g
Fiber: 3g
Sugar: 5g
Sodium: 620mg
(Values may vary depending on meat and cheese used.)
This Chef John’s Stuffed Summer Squash recipe is a beautiful way to turn simple summer veggies into a satisfying main dish.