Stuffed Yellow Squash and Zucchini Boats
Colorful yellow squash and zucchini filled with slightly sweet tomato, onion, and herbs. Healthy side dish.
Servings: 6
Calories: 85kcal
Equipment
- Large Stock Pot
Ingredients
- 2 medium yellow squash small
- 2 medium zucchini small
- 1 1/2 cup tomato chopped
- 1/3 cup green onion chopped
- 2 tbsp basil fresh chopped
- 1 tsp parsley fresh chopped
- 1 tsp thyme fresh chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- cayenne pepper pinch
- 1 tbsp olive oil extra virgin
- 1 tbsp white wine vinegar
- 1/2 cup Parmesan cheese shredded
Instructions
- Preheat oven to 350°F.
- Spray baking dish with cooking spray.
- Fill a large pan with water. Scrub squash and zucchini and add to water. Bring to a low boil over medium heat. Let boil for 5-6 minutes. Squash should be firm on the outside and fork-tender on the inside.
- Remove squash and zucchini from water and let cool to touch.
- While squash is cooling peel and chop tomato, and onion. Set aside.
- When squash and zucchini is cool, slice inhalf long ways. Take knife and gently run alongside the skin of 3 yellow squash and 3 zucchini halves. Use spoon to scoop out cooked pulp. Chop into bite sized pieces Add to chopped tomatoes.
- Chop the remaining yellow squash and zucchini halves into bite sized pieces and add to tomato mixture.
- Drizzle olive oil, and vinegar over tomato mixture. Sprinkle in salt, pepper, and herbs. Use spoon to gently toss tomato mixture.
- Drain squash and zucchini halves. Using a slotted spoon, drain tomatoe mixture before adding to squash and zucchini halves.
- Add shredded Parmesan cheese to zucchini.
- Place baking dish on bottom rack of oven and cook for 30 minutes.
Nutrition
Calories: 85kcal | Carbohydrates: 7g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 240mg | Potassium: 459mg | Fiber: 2g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 30mg | Calcium: 130mg | Iron: 1mg