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Stuffed Summer Squash

You can switch out a few ingredients to suits your tastes and it’ll still be amazing!




  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. Stir goat cheese into the mixture until well combined. Set aside.
  4. 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.
  5. Bake in the preheated oven until filling is golden and squash is tender, about 30 minutes.