Description
Stuffed Yellow Squash Rounds with Vegetables and Cheese are a colorful and nutritious appetizer or side dish made by hollowing out squash slices and filling them with a savory mixture of sautéed vegetables and melted cheese.
Ingredients
Units
Scale
- 4 medium yellow squash
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 zucchini, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the yellow squash into 1-inch thick rounds. Use a spoon or melon baller to gently scoop out the centers, creating small cups. Reserve the scooped-out flesh.
- Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes.
- Add garlic, red bell pepper, zucchini, and the reserved squash flesh. Sauté for 5–6 minutes until tender. Season with Italian seasoning, salt, and pepper.
- Remove from heat and stir in half the mozzarella cheese.
- Spoon the vegetable mixture into the squash rounds. Top with remaining mozzarella and Parmesan cheese.
- Place stuffed rounds on the prepared baking sheet and bake for 15–20 minutes, or until the squash is tender and the cheese is melted and golden.
- Garnish with fresh basil or parsley before serving.
Notes
- Use any mix of vegetables you prefer or have on hand.
- Can be made ahead and reheated just before serving.
- Great as a vegetarian appetizer or side dish.
Nutrition
- Serving Size: 3 rounds
- Calories: 150
- Sugar: 4g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg