Squashed

I might as well rename the blog to 101 Ways to Prepare Squash and Zucchini. The garden is already overflowing!!

My friend Angie shared the Baked Stuffed Squash recipe with me more than 20 years ago. I still bake it often. It's a real crowd pleaser, even with the finicky eaters who don't usually like to eat their veggies. 

Baked Stuffed Straight-neck Squash

4 straightneck squash
2 pieces of bacon, microwaved crisp
1 egg
1/4 onion, diced
1/4 cup cheese (I used colby and Parmesan)
1/4 cup bread crumbs 
Salt and Pepper

1. Boil squash until tender. Drain.

2. Cool to the touch and slice in half, scooping out pulp. Reserve.

3. Mix remaining ingredients to the bowl of pulp and mix well.

4. Spoon mixture into squash boats. Top with Parmesan Cheese.

5. Bake in 400* oven, uncovered for 20-30 minutes until heated through and filling is browned.

 

I also found this recipe that looked so similar, I wanted to try them both. Both are delicious and surprisingly don't taste alike. The zucchini recipe is more crunchy and the straightneck squash recipe has a more stuffing or dressing-like consistency. 

 

Baked Zucchini Cups

1 cup zucchini, grated
1 egg
1/4 onion, diced
1/4 cup cheese (I used colby and Parmesan)
1/4 cup bread crumbs 
Salt and Pepper

1. Preheat oven to 400F. Spray a muffin tin with non-stick spray, set aside.

2. In a bowl combine, the egg, onion, cheese, bread crumbs, grated zucchini, salt and pepper.

3. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.