Italian Stuffed Squash
Italian stuffed squash features tender zucchini filled with savory onion and Parmesan, topped with breadcrumbs, perfect for a light, flavorful vegetarian meal or side dish.
Ingredients
Instructions
- Wash squash and cut in half lengthwise.
- Cook, cut side down, in microwave for about 3 minutes.
- Carefully scoop out pulp with a spoon, leaving about half in the shell.
- Chop the pulp.
- Heat oleo in a small skillet over medium heat.
- Add onion and saute until lightly browned.
- Mix chopped pulp with Parmesan cheese, bread crumbs, and pepper.
- Stuff the squash shells with the mixture.
- Bake in the oven at 375°F (190°C) for about 15 minutes or until heated through and golden on top.
Nutrition & Diet Analysis (per serving)
173
kcal
9% DV
Protein
Fat
Carbs
Diet fit
Under 400 cal
Low-fat
Contains
Milk
Wheat/Gluten
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).
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).