Stuffed Summer Squash

Stuffed Summer Squash
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  • 1 large yellow summer squash (about 8 oz.)
  • 1 onion, chopped
  • 2 tablespoons grated Parmesan
  • 1 pound lean ground turkey
  • 2 teaspoons chopped fresh thyme
  • 1 large zucchini (about 8 oz.)
  • 3 tablespoons olive oil
  • + 4 more ingredients
    • ½ cup canned low-sodium chicken broth
    • Salt and pepper
    • 1/3 cup dry Italian-style bread crumbs
    • 1 cup chopped fresh or canned tomatoes

Fill a bowl with ice water. Bring a pot of salted water to a boil. Cut squash and zucchini in half lengthwise; place in boiling water. Bring back to a boil; cook until slightly softened, 5 minutes. Transfer squash to ice water. Cool for 2 minutes. Remove; pat dry. Scrape out seeds and stringy pul...

View full recipe at My Recipes


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