I am really lucky to have tons of zucchini and summer squash growing in my garden this summer. It is amazing to me how fast they can grow, so keeping up with using them before they start to go bad can be challenging. I always laugh when I go to harvest the garden and find a squash the size of my arm that I swear was not there the day before!
This is a really easy and healthy way to incorporate squash into your weekly meal plan.
- 3 large zucchini or summer squashes, cut lengthwise
- 2 shallots, chopped
- 2 cloves of garlic, finely minced
- 1/2 cup chopped peppers (I used Sweet Banana)
- 3 large tomatoes, chopped
- 1 cup fresh baby spinach or kale, chopped
- 1 pound of ground chicken
- 3/4 cup mozzarella cheese
- 1/2 tsp paprika
- Kosher salt and fresh ground black pepper to taste
- Olive oil and cooking spray
Step 1: Pre-heat your oven to 375 degrees
Step 2: Hollow out the squash using a spoon, being careful not to tear the skin, but removing all of the seeds. Place the squash on baking sheet coated with cooking spray.
Step 3: To prepare the stuffing mixture, combine the shallots, garlic and peppers in a skillet with a little oil. Saute for 2-3 minutes, then add the tomatoes and spinach or kale. Cook an additional 5 minutes, then add the ground chicken and cook until brown. Season with the salt, pepper and paprika.
Step 4: Stuff the squash with the stuffing mixture, then top with a sprinkle of mozzarella cheese. Bake in the pre-heated oven for 25 minutes, and allow to cool before serving.
Personally, I think the best way to eat these is with your hands - that way the delicious filling stays intact and you have less silverware to clean - added bonus! Hope you enjoy!!