Yummy Stuffed Summer Squash
I found this yummy stuffed summer squash recipe to use up my squash and bell peppers, and it turned out better than I expected! My family all ate it and I couldn’t stop eating it!
Stuffed Summer Squash
You can switch out a few ingredients to suits your tastes and it’ll still be amazing!
Scale
Ingredients
- 2 teaspoons avocado oil, divided
- 4 ounces ground beef or sausage
- 1/2 cup diced red bell pepper
- 2 ounces fresh goat cheese
- 3–4 green or yellow zucchini
- 1 tablespoon dry bread crumbs, or more as needed
- 2 teaspoons avocado oil
- 1 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C).
- Heat 1 teaspoon avocado oil in a nonstick pan over medium heat. Add your choice of meat and red bell pepper. Cook, stirring to break up the meat into small pieces, until it’s browned and the bell pepper is soft. Add salt to the pan. This will usually take about 7 to 8 minutes. Drain out any fat.
- Stir goat cheese into the mixture until well combined. Set aside.
- Cut your zucchini into sections and hollow out a 3/4-inch well in the center of each piece. Place each piece on a stone or baking sheet, cut-side up. Season with a little more salt and black pepper to taste; fill each with 1 to 2 tablespoons cheese and meat mixture. Top each zucchini with breadcrumbs and lightly drizzle with remaining 2 teaspoons avocado oil.
- Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.
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That looks absolutely delicious! Glad your family enjoyed it too.
Thanks, Sheryl! It was delicious. I need to make it again!!