This weekend I threw together this quick and easy recipe to use the abundance of fresh squash from the garden. It came out pretty good and so I thought I’d share the recipe – which a friend has already asked for after having it poolside with grilled ribeye steaks, and braised cabbage.
I used yellow squash, but you can use zucchini, a combination, or even eggplant if you want. Choose small squash if you can, the smaller the better in my opinion – especially when it comes to zucchini. I used a box of Stovetop Stuffing with Sage, but again, you could use any flavor stuffing mix you want – or make your own!
INGREDIENTS:
1 box Stovetop Stuffing (Sage flavor)
1/2 onion, chopped
3 stalks celery, chopped
4 tbs butter
1-1/2 cup chicken broth
4 sm. yellow squash
1 cup shredded Italian 5-cheese blend
olive oil
salt and pepper
Ms. Dash
Slice the squash lengthwise in half, then slice again (4 slices per squash). Layer in the bottom of an oven-safe baking dish or pan and sprinkle with olive oil. Salt, pepper and add a bit of Ms. Dash to the squash, then cover with the cheese.
Heat butter and chicken broth until butter is melted. Add stuffing mix, chopped onions and celery – fluff with a fork. Pile the stuffing on top of the squash and cheese. Then bake for 30 minutes at 350° either in your oven, on a gas grill (not over direct heat), or in a Dutch oven sitting on a baker’s rack or trivet.
That’s it – quick and easy – but quite delicious.
