Baked Zucchini Squash
A flavorful baked zucchini dish filled with savory herbs, onion, green pepper, and a creamy yogurt topping, perfect for a healthy and satisfying meal or side dish.
Ingredients
Instructions
- Place the cut zucchini in a saucepan and add just enough water to cover.
- Bring to a boil and cook for 5 minutes or until barely tender.
- Drain and cool the zucchini.
- Scoop out the pulp from the zucchini and place it in a bowl, reserving the squash hulls.
- Mix the pulp with minced onion, chopped green pepper, salt, sugar substitute, allspice, and pepper.
- Stir in the plain low-fat yogurt and crushed saltine crackers.
- Stuff the mixture back into the reserved zucchini hulls.
- Dot the tops with butter.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until heated through and golden on top.
Tips & Substitutions
For a variation, consider adding some grated cheese to the stuffing mixture for extra flavor. If you prefer a spicier kick, add a pinch of cayenne pepper. Using Greek yogurt instead of plain low-fat yogurt can enhance creaminess. Ensure the zucchini is not overcooked during boiling to maintain its structure for stuffing.
Serving Suggestions
Serve these baked zucchini squash as a delightful side dish alongside grilled chicken or fish. They also pair well with a fresh garden salad or whole grain rice. For a vegetarian meal, consider serving with lentils or quinoa, making it a satisfying option in line with vegetarian recipes.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed zucchini in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through. Avoid microwaving as it can make the zucchini soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Zucchini Squash contains roughly 202 calories, with 3g protein, 22g carbohydrates, and 12g fat. It is an excellent source of vitamin C (120% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1563mg per serving (68% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can substitute zucchini with yellow squash or even bell peppers. Just ensure that the vegetable you choose can hold its shape during baking and has a similar cooking time to zucchini.
What can I do if I don't have saltine crackers?
If you don't have saltines, you can use any plain cracker or breadcrumbs as a substitute. Alternatively, crushed cornflakes or even panko breadcrumbs can work well to give a nice texture to the stuffing.
Is this recipe suitable for meal prep?
Absolutely! These stuffed zucchini are great for meal prep. Prepare the recipe and store the unbaked stuffed zucchini in the fridge for up to 24 hours before baking, or freeze them unbaked for future meals. Just adjust the baking time if baking from frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).