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Stuffed Italian Squash Recipe

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This recipe for Stuffed Italian Squash, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
International Women´s Club of Pristina
Added: Wednesday, August 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 zuccinis or yellow summer squash (2 lbs);
2/3 c. chicken broth, divided;
2 cloves garlic, minced;
2 T. chopped fresh basil;
2 tsp cornstarch;
1/2 lb lean ground chicken or turkey;
1-2 medium sized, meaty plum tomatoes, coarsely chopped;
1/3 c. or more mozzarella cheese, shredded.

Directions:
Directions:
Preheat oven or grill. Cut zuccinis (or yellow squash) in half lengthwise. In a large skillet, bring 1/3 c. of broth, garlic and basil to boil over med-high heat. Add zuccini halves, skin side up and cook for about 5 minutes. Remove and cool slightly. Using a spoon, gently scoop flesh from zuccinis/squash, leaving shells. Chop flesh. In small bowl combine remaining 1/3 c. broth with cornstarch. In same skillet, stir meat until no longer pink. Add cornstarch mixture and cook and stir till thickened. Add tomato and heat through. Place zuccini shells on foil-lined bake sheet. Fill them with mixture and sprinkle the mozzarella over. Brown, in oven or grill for a few minutes until cheese is melted.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is equally good with zukes or yellow summer squash. Both are so easy to grow and squash blossoms are good battered and fried, too.

 

 

 

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