Seaside Stuffed Summer Squash

Dive into coastal flavors with Seaside Stuffed Summer Squash, a vibrant and delectable dish that brings a taste of the ocean to your table. Fresh summer squash is hollowed out and roasted to tender perfection, then generously filled with a savory medley of succulent shrimp, sweet lump crab meat, and aromatic garlic and onions. A crisp breadcrumb-Parmesan topping adds richness and texture, while a hint of lemon juice and fresh parsley brighten every bite. With just 50 minutes from prep to plate, this seaside-inspired creation strikes the perfect balance between gourmet flair and weeknight simplicity. Serve as an elegant main course or a standout appetizer that’s sure to impress! Keywords: stuffed summer squash recipe, seafood stuffed squash, coastal flavors, shrimp and crab recipes, elegant appetizers.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces medium summer squash (yellow or zucchini)
• 2 tablespoons olive oil
• 1 piece medium onion, finely diced
• 3 pieces garlic cloves, minced
• 200 grams medium shrimp, peeled, deveined, and chopped
• 150 grams lump crab meat
• 1 cup breadcrumbs
• 1 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Wash and dry the summer squash. Cut each squash in half lengthwise and use a spoon to carefully scoop out the flesh, leaving about a 1/4-inch border to create a hollow shell. Reserve the flesh for the filling.

Step 3

Brush the cut sides of the squash shells with 1 tablespoon of olive oil and arrange them cut-side up on the prepared baking sheet. Bake for 10 minutes until slightly softened.

Step 4

While the squash is baking, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant. Then, add the reserved squash flesh, chopped shrimp, and lump crab meat. Cook for 3-4 minutes, stirring occasionally, until the seafood is just cooked through.

Step 6

Remove the skillet from the heat. Stir in the breadcrumbs, 1/2 cup of grated parmesan cheese, chopped parsley, lemon juice, salt, and black pepper until well combined.

Step 7

Remove the partially baked squash shells from the oven and spoon the filling evenly into each shell, packing it gently.

Step 8

Sprinkle the top of each stuffed squash with the remaining 1/2 cup of grated parmesan cheese.

Step 9

Return the stuffed squash to the oven and bake for an additional 15-20 minutes, until the filling is golden on top and heated through.

Step 10

Remove from the oven and let cool for 5 minutes before serving. Garnish with extra parsley if desired.

Nutrition Facts

Serving size	(1496.0g)

Amount per serving	% Daily Value*
Calories	1505.2

Total Fat 62.8g	0%
Saturated Fat 22.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 538.2mg	0%
Sodium 6529.1mg	0%
Total Carbohydrate 126.7g	0%
Dietary Fiber 14.9g	0%
Total Sugars 30.7g
Protein 132.4g	0%

Vitamin D 357.6IU	0%
Calcium 1290.8mg	0%
Iron 10.7mg	0%
Potassium 3392.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 33.1%

Carbs: 31.6%