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Stuffed Yellow Squash and Zucchini Boats are a healthy side dish full of tangy tomato and onion flavors. Colorful enough to add interest to your meal. Low calorie, low carb, and vegetarian recipe.
This simple squash boat recipe is full of color and mouth-watering flavors.
Squash and zucchini are abundant vegetables and I am often looking for ways to use up the garden bounty.
This recipe fits the bill with flavors that will complement any meal.
Ingredients
- Tomatoes
- Yellow squash
- Zucchini
- Green onions
- Fresh basil, thyme, and parsley
- Salt and pepper
- Olive Oil
- White wine vinegar
- Parmesan cheese, optional
Instructions
Step 1. Select small-sized yellow squash and zucchini. Scrub well.
Step 2. Heat a large pan of water to a boil over high heat. Gently add yellow squash and zucchini. Cook at a low boil for 5 minutes until they are firm on the outside but fork-tender on the inside. Remove from water and set aside to cool.
Step 3. Peel and chop tomatoes and add to a bowl. Chop green onion and herbs and add to tomatoes. Set aside.
Step 4. When squash is cool, cut each in half longways. You will have 4 zucchini halves and 4 squash halves. Take a knife and cut along the inside edge of 3 yellow squash and 3 zucchini halves. Scoop out pulp with a spoon. Turn halve over and drain on a paper towel. Chop pulp and remaining 4th zucchini and squash halves into bite-sized pieces and add to tomato mixture.
Step 5. Drizzle tomato mixture with olive oil and white wine vinegar. Sprinkle with salt and pepper.
Step 6. Use a slotted spoon to drain excess liquid, and add tomato mixture to squash and zucchini halves.
Step 7. Sprinkle with Parmesan cheese. Bake at 350F for 30 minutes.
I have made these boats with and without the cheese. Both options are flavorful.
Frequently Asked Questions
Both Zucchini and Yellow Squash are different varieties of Summer squash.
Most zucchini has a green rind or skin. The golden variety skin can be found in deep yellow or orange.
Yellow squash is so named for its yellow color.
Technically a fruit, they are generally cooked in savory dishes.
Summer squash is harvested prior to maturity when its seeds and rind are soft and eatable. There is no need to peel squash skin. Retaining their eatable rinds adds color to recipes.
What to Serve with Yellow Squash and Zucchini
This low carbohydrate, low-calorie yellow squash boat side dish is full of slightly sweet tomato, onion, and tangy flavors. Serve it with grilled chicken, or salmon.
Check out my other Side Dish Recipes.
Other Healthy Side Dish Recipes
Stuffed Yellow Squash and Zucchini Boats
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
May 2022 Update: Minor updates to post.
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