7 Fresh-Flavored Recipes for Stuffed Summer Vegetables

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?

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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.