2 medium yellow summer squash, halved lengthwise
1 T olive oil
½ chopped medium onion
½ cup chopped green pepper
½ cup diced tomato
½ c Parmesan cheese
4 T fine bead crumbs
1 T minced fresh basil, parsley or mixture of herbs
Salt and pepper to taste
Remove pulp from squash, chop pulp and reserve
Steam shells gently in a covered skillet over medium-low heat for about 5 minutes or just until tender.
Saute' onion, pulp, pepper, and tomato in heated olive oil
Mix in bread crumbs and herbs
Fill shells with squash mixture
Sprinkle parmesan cheese on top.
Serve as a side dish or as a main course. Serves 4 people.
This is a great way to add vegetables to your diet. It adds fiber, nutrition, and flavor.
Summer squash are quick-growing and are eaten when immature. When choosing summer squash, look for small, young squash that are heavy for their size. The rind should be soft enough to yield easily to thumbnail pressure-hard rinds on summer squash indicate mature fruits with stringy flesh. This could be caused from a lack of water or not harvesting soon enough. Summer squash should be refrigerated and used as soon as possible to prevent spoilage.
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