Stuffed Round Summer Squash

Given their shape, these squash are perfect for stuffing and make a great dish packed (literally) with flavor!

Original Recipe By Running to the Kitchen


  • 4 round summer squash

  • 1 1/2 tablespoons extra virgin olive oil, divided

  • 1/4 cup dry quinoa

  • 1/2 cup vegetable broth

  • 1 large shallot, minced

  • 1 large clove garlic, minced

  • 1/4 cup minced fresh parsley

  • Salt and pepper to taste


    • Preheat oven to 350°F.
    • Slice the tops off the round zucchini and scoop out the middle using a grapefruit spoon. Make sure to leave a small amount of the perimeter intact so that the squash retains its shape. Reserve the insides of the zucchini and set aside.
    • Place the hollowed out zucchini in a baking dish along with the sliced tops and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and bake for 15-18 minutes until fork tender.
    • Meanwhile, place the vegetable broth in a small sauce pot and bring to a boil. Once boiling, add the quinoa, reduce heat to low, cover and cook until the liquid is fully absorbed. Fluff with a fork and transfer to a mixing bowl. Set aside.
    • While the quinoa cooks and the zucchini is in the oven, add the remaining 1/2 tablespoon of olive oil to a skillet over medium heat.
    • Add the shallots and garlic to the pan and sauté until softened and fragrant, about 3 minutes.
    • Next, add the reserved insides of the zucchini to the skillet and sauté until the moisture fully cooks out, about 7-8 minutes.
    • Add the parsley to the skillet, season with salt and pepper and stir to combine.
    • Transfer the zucchini, shallot, garlic mixture to the bowl with the cooked quinoa and stir together.
    • Spoon the filling into the baked round zucchini, top with the zucchini caps and serve each stuffed zucchini as an individual portion.