Veggie Stuffed Yellow Zucchini Squash
Introduce
Chef :
renee
Veggie Stuffed Yellow Zucchini Squash
I had so many veggies that I wanted to use them all. So I made up this little gem. It was crunchy and soft and cheesy and veggy and yummy! Lol. ;) :)
Cooking instructions
* Step 1
Cut ends off zucchini squash.
* Step 2
Slice squash into 2 equal halves lengthwise.
* Step 3
Scoop ou all seeds and stringy flesh. ( do not throw out what you scooped out.) ( do not scoop out too much)
* Step 4
Place seeds and the pulp you scooped out into a bowl. (If seeds are large pick them out.)
* Step 5
Small chop green pepper until you get 1/4 of a cup.
* Step 6
Toss chopped green pepper in with squash pulp.
* Step 7
Small chop onion until you get 1/4 of a cup.
* Step 8
Toss onion in with green pepper and pulp.
* Step 9
Small chop mushroom until you get 1/4 of a cup.
* Step 10
Put mushroom in same bowl as the rest.
* Step 11
Give it a little stir to mix it up.
* Step 12
Add salt and pepper, enough to satisfy your own tastes.
* Step 14
Add parsley. Then give it a stir. At this point you can add whatever other seasonings you would like.
* Step 15
In a seperate bowl wisk the egg until frothy.
* Step 16
Add half that wisked egg to your veggie mix.
* Step 17
Stir to mix. Let stand a few minutes. (Your veggies will start to juice) after the few minutes drain out excess egg and liquid by using a small holed collander, mesh strainer or just holding back your veggies while tilting bowl)
* Step 18
Fill the cavities of your squash with the veggie mix equally. Use all the veggie filling. Packing it in well.
* Step 19
Using a mesh strainer or a sifter or whatever cover the top filled portion of the squash with flour.
* Step 21
Gently Brush a little of the leftover egg over the flour.
* Step 22
Cover with flour again. And gently pack down again. This is to ensure its well packed and the filling doesnt fall out.
* Step 23
Gently and carefully flip the squash over so the filling side is down.
* Step 24
Brush the back side of the squash with egg. This is so the flour will stick.
* Step 25
Cover back side with flour. Let sit to soak up the egg. Lightly brush with egg again. And sprinkle more flour.
* Step 26
In a skillet big enough to hold squash heat enough oil of choice (i used veggie) to cover half the squash.
* Step 27
Gently slide squash into the hot oil.
* Step 28
Once the first side is golden and crispy gently flip them over and brown side two. You want them crispy and cooked but not mushy.
* Step 29
Meanwhile set oven to broil (high) and place parchment paper on a baking sheet.
* Step 30
Gently remove squash from skillet with tongs. Letting the oil drain off.
* Step 32
Place 3-4 slices of tomato across the filled side of the squash.
* Step 33
Place sheese on top of tomato. ( one i used cheddar the other i used a marble, just use your favorite)
* Step 34
Place it into the oven/broiler prefferably middle to upper rack.
* Step 35
Broil or bake until cheese is melted and nicly browned.
* Step 36
Place upon your plate and serve!
Note: if there is a photo you can click to enlarge it
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more