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. ;) :)
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. ;) :)
Open in Cookpad AppSteps
- 1
Cut ends off zucchini squash.
- 2
Slice squash into 2 equal halves lengthwise.
- 3
Scoop ou all seeds and stringy flesh. ( do not throw out what you scooped out.) ( do not scoop out too much)
- 4
Place seeds and the pulp you scooped out into a bowl. (If seeds are large pick them out.)
- 5
Small chop green pepper until you get 1/4 of a cup.
- 6
Toss chopped green pepper in with squash pulp.
- 7
Small chop onion until you get 1/4 of a cup.
- 8
Toss onion in with green pepper and pulp.
- 9
Small chop mushroom until you get 1/4 of a cup.
- 10
Put mushroom in same bowl as the rest.
- 11
Give it a little stir to mix it up.
- 12
Add salt and pepper, enough to satisfy your own tastes.
- 13
Add garlic
- 14
Add parsley. Then give it a stir. At this point you can add whatever other seasonings you would like.
- 15
In a seperate bowl wisk the egg until frothy.
- 16
Add half that wisked egg to your veggie mix.
- 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)
- 18
Fill the cavities of your squash with the veggie mix equally. Use all the veggie filling. Packing it in well.
- 19
Using a mesh strainer or a sifter or whatever cover the top filled portion of the squash with flour.
- 20
Gently pack it down.
- 21
Gently Brush a little of the leftover egg over the flour.
- 22
Cover with flour again. And gently pack down again. This is to ensure its well packed and the filling doesnt fall out.
- 23
Gently and carefully flip the squash over so the filling side is down.
- 24
Brush the back side of the squash with egg. This is so the flour will stick.
- 25
Cover back side with flour. Let sit to soak up the egg. Lightly brush with egg again. And sprinkle more flour.
- 26
In a skillet big enough to hold squash heat enough oil of choice (i used veggie) to cover half the squash.
- 27
Gently slide squash into the hot oil.
- 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.
- 29
Meanwhile set oven to broil (high) and place parchment paper on a baking sheet.
- 30
Gently remove squash from skillet with tongs. Letting the oil drain off.
- 31
Place on baking sheet.
- 32
Place 3-4 slices of tomato across the filled side of the squash.
- 33
Place sheese on top of tomato. ( one i used cheddar the other i used a marble, just use your favorite)
- 34
Place it into the oven/broiler prefferably middle to upper rack.
- 35
Broil or bake until cheese is melted and nicly browned.
- 36
Place upon your plate and serve!
- 37
Enjoy!
Cooksnaps
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