STUFFED YELLOW SQUASH AND ZUCCHINI BOATS
INGREDIENTS:
• 2 medium yellow squash small
• 2 medium zucchini small
• 11/2 cup tomato chopped
• 1/3 cup green onion chopped
• 2 tbsp basil fresh chopped
• 1 tsp parsley fresh chopped
• 1 tsp thyme fresh chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• cayenne pepper pinch
• 1 tbsp olive oil extra virgin
• 1 tbsp white wine vinegar
• 1/2 cup Parmesan cheese
DIRECTIONS:
1. Preheat the oven to 350°F.
2. Spray baking dish with cooking spray.
3. Fill a large pan with water. Scrub squash and zucchini and add to water. Bring to a low boil over
medium heat. Let boil for 5-6 minutes. Squash should be firm on the outside and fork-tender inside.
4. Remove squash and zucchini from water and let cool to touch.
5. While squash is cooling, peel and chop tomato, and onion. Set aside.
6. When squash and zucchini are cool, slice in half long ways. Take a knife and gently run alongside the
skin of 3 yellow squash and 3 zucchini halves. Use a spoon to scoop out cooked pulp. Chop into bite
sized pieces and add to chopped tomatoes.
7. Chop the remaining yellow squash and zucchini halves into bite sized pieces and add to tomato mixture.
8. Drizzle olive oil, and vinegar over tomato mixture. Sprinkle in salt, pepper, and herbs. Use a spoon to
gently toss tomato mixture.
9. Drain squash and zucchini halves. Using a slotted spoon, drain tomato mixture before adding to squash
and zucchini halves.
10. Add shredded Parmesan cheese to zucchini.
11. Place the baking dish on the bottom rack of the oven and cook for 30 minutes.
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