Stuffed vegetables are a delicious way to enjoy all of summer’s fresh flavors. Whether you’re looking for a new way to eat a zucchini, bell pepper, squash, tomato, jalapeño, or onion, these seven recipes put a fun spin on veggies. Enjoy for lunch, dinner, or even a snack, and feel good knowing you’re well on your way to meeting your recommended daily vegetable intake. Who knew you could get so creative with your garden goods?
1. Italian Stuffed Summer Vegetables
Fresh zucchini, squash, and red bell peppers are the main ingredients in Cooking Light‘s stuffed summer vegetable recipe. The flavorful breadcrumbs provide a tasty texture, and you’ll find the vegetables remain tender and delicate despite being baked. This recipe yields 8 servings and contains 80 calories with 2 grams of fat each.
- 1 large red bell pepper, halved lengthwise
- 2 large yellow squash, halved lengthwise (about 1 pound)
- 1 large zucchini, halved lengthwise (about ½ pound)
- Cooking spray
- 3 ounces Italian bread
- 2 garlic cloves, minced
- 1½ cups chopped, peeled plum tomato
- ½ cup (2 ounces) finely shredded Parmesan cheese, divided
- ¼ cup chopped fresh parsley
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
Directions: Preheat oven to 375 degrees Fahrenheit. Discard seeds and membranes from bell pepper. Carefully scoop out squash and zucchini pulp, leaving shells intact. Finely chop pulp; set aside. Place bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13-by-9-inch baking pan coated with cooking spray. Coat shells with cooking spray. Place bread in a food processor; pulse 10 times or until crumbs measure 1½ cups. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently.
Add tomato; cook 2 minutes or until tomato begins to soften, stirring frequently. Remove from heat. Stir in the breadcrumbs, ¼ cup cheese, parsley, black pepper, and salt. Divide mixture evenly among prepared bell pepper halves, squash shells, and zucchini shells; sprinkle evenly with ¼ cup cheese. Cover pan with foil and bake at 375 degrees for 40 minutes or until shells are tender. Preheat broiler. Remove foil; broil 4 minutes or until cheese is lightly browned.