Summer squash, stuffed with bell pepper, onion, tomatoes and pepper jack cheese, and topped with a sprinkle of panko bread crumbs.
Cheesy Stuffed Summer Squash
This is another great recipe to use those prolific summer squash, garden fresh tomatoes and even some of those bell peppers too. I just had to show the image below, which shows the pre-breaded squash because the stuffing is just so fresh looking.
The flavor is wonderful and I especially like it with the Pepper Jack cheese, since it provides a nice, spicy kick that I think is a perfect accent to this dish. Of course if you prefer to go a bit milder, any cheese will do such as regular shredded Monterey jack cheese, Cheddar or whatever is your favorite cheese.
I used panko as my crumb topping, but regular bread crumbs or even crumbled saltines will also work. I really like the contrast of the crunch from the panko bread crumbs with the tender vegetables though, and they are finally readily available at most stores now. You could also make this completely vegetarian if you'd like, or you could add in cooked crumbled sausage or ground beef to make it a more substantial main dish meal.
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Recipe: Cheesy Stuffed Summer Squash
©From the Kitchen of Deep South Dish
Yield: About 4 to 6 servings
Prep time: 10 min |Cook time: 40 min | |
Ingredients
Instructions
- 4 to 6 large summer squash* (see note)
- 6 slices of bacon
- 1/4 cup of chopped green bell pepper
- 1/2 cup of sliced green onion
- 2 garlic cloves, chopped
- 2 large tomatoes, chopped
- 1-1/2 cups of shredded pepper jack cheese
- Kosher salt and freshly cracked black pepper, to taste
- Panko bread crumbs
- 2 tablespoons of butter, melted
Preheat oven to 350 degrees F. Spray an oblong baking pan with non-stick spray. Trim ends off of squash, place into a large pot, cover with water and bring to a boil. Boil until tender, about 8 to 9 minutes. Remove and set aside until cool enough to handle. Meanwhile, cook bacon until crisp; set aside. When cool, chop.
Saute the bell pepper in the bacon fat until tender; add the green onion and garlic, cook another minute. Use a slotted spoon to transfer mixture to a bowl. Slice squash in half lengthwise, scoop out the seeds from the squash and discard. Add tomatoes to the pepper mixture, add the cheese and bacon. Season with salt and pepper to taste, stir to mix.
Place squash shells into the prepared pan. Use a slotted spoon to fill the shells of the squash with the tomato stuffing. Sprinkle tops with panko bread crumbs and drizzle each with the melted butter. Bake at 350 degrees F for 40 to 45 minutes, or until sizzling and golden brown on top. Use a wide spatula to transfer to plates.
Cook's Notes: Though I am using yellow squash here, any good, stuffable summer squash works. Some possibilities include green, yellow and round ball zucchini, chayote (pear) and pattypan. Substitute dried or fresh bread crumbs, crumbled saltines, potato chips or tortilla chips for the panko. Add in cooked, drained and crumbled sausage or ground beef for a more substantial main dish meal.
Source: http://deepsouthdish.com
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