Summer Squash is one of my favorite vegetables, so when they pop up in the summer months, I make countless trips to the local farmer’s markets to stock up. I have a few standard summer squash recipes that I incorporate into my rotation; however, I recently bought an inspiralizer (which works insanely well with summer squash) and I’ve neverbeenso eager to test out some new recipes.
Yellow Squash and Zucchini are my summer squash go-tos. And the ultimate way to cook zucchini IMO, is in boat form. Versions of this recipe are all over the net, but this is the one I’ve perfected including all of my adaptations (while all the others are borrowed from the food genius’ of the universe).
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Italian Stuffed Zucchini Boats
Ingredients:
2 good size zucchinis (here, size does matter – the bigger the better!)
1 tbsp olive oil
1.5 cup spinach, chopped
1.5 lb ground turkey
¾ cup tomato sauce (with italian seasonings)
1 tsp. garlic powder
1 tsp onion powder
1 tsp dried oregano
1.5 tsp dried basil
¼ tsp red pepper flakes
1 egg lightly beaten
Pinch of salt and pepper (to taste)
Sprinkle of shredded mozzarella cheese
Directions:
1. Cut zucchini in half length-wise. Scoop out insides, leaving a shell about ¼ inch thick. Reserve about half of the insides.
2. In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil and crumble in the meat and cook until lightly browned on all sides, stirring occasionally. Stir in seasonings, zucchini inners and spinach.
3. Add the tomato sauce. Cook for 1 more minute. Remove from heat and set aside to cool.
4. Preheat the oven to 375 degrees. Once the meat mixture has cooled a bit, mix in the egg, salt and pepper.
5. Fill a baking dish with ¼ inch of water. Place the zucchini shells in the dish and fill the shells with the mixture. Bake in the preheated oven for 40-45 minutes (depending on how large they are). Add a sprinkle of mozzarella cheese to each zucchini and return to oven to melt. Remove zucchinis from dish and serve warm. Enjoy!
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Pimento Cheese Stuffed Squash
I absolutely love the South. I spent about 2 months in Charleston, SC. this past year and was introduced to pimento cheese – O.M.G.
Get the recipe from Spicy Southern Kitchen.
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Grilled Summer Squash Tacos
TACOS. TACOS. TACOS. I am a huge fan of Taco Tuesday, Taco Wednesday, Taco Thursday (you get the picture, I love tacos).
Get the recipe from mountain mama cooks.
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Pesto Caprese Zucchini Salad
This ultra-simple salad is super refreshing and delicious! So you don’t have an inspiralizer? (what are you waiting for?!) Well, don’t fret, in the meantime, use a regular julienne peeler.
Get the recipe from Inspiralized.
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Zucchini Rice with Cranberries, Bacon, Goat Cheese, and Walnuts with Maple-Dijon Dressing
And you thought an inspiralizer was only good for making zoodles… This dish is perfect for welcoming Fall.
Get the recipe from Inspiralized.
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Zucchini Lasagna
Lasagna is a big front-runner in our house, however it isn’t the most waist-friendly dish. This lasagna made with zucchini is light and healthy!
Get the recipe from skinnytaste.
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Yellow Squash and Corn Soup
For when the cool breeze of Fall starts rolling through, this dish will keep you warm, while still holding on to that last bit of summer.
Get the recipe from love & olive oil.
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Zucchini Ricotta Gnocchi
This one takes some time, but boy is it worth it.
Get the recipe from closetcooking.
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Vegetable Tian
Isn’t this one just beautiful?! It’s delicious too!
Get the recipe on For The Love of Cooking.
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Chocolate Chip Zucchini Bread
Didn’t think I could leave you without the sweets, did you?!
Get the recipe from Just A Taste.
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