zucchini and summer squash boats

Tracy Massalski Ferrazza

"This is a recipoe i made getting tired of having too many summer veggies and not wanting them to go to waste, this resipe freeze good for a winter meal, it can be part of a meal or an entire meal, just by omitting a fewthings or adding a few things, i make this a few different ways ways, one without stuffing and cheese (son is allergic to dairy) one with out meat in it, one with dairy free cheese (for son allergive to milk) so it all depends on your preferences (this recipe will make ALOT but i freeze also)"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 20 servings

May we suggest



  • Prep

  • Cook

  1. cut the zucchini/summer squash in half lengthwise and scoop out the insides just leaving the shell of the veggie,
  2. take the shell and boil in salted water until it is par boiled (about 10 minutes)
  3. take them out and put aside on a paper towle to drain
  4. chopped the inside of the zucchini and summer squash and mix it with the other chopped vegetables in a bowl
  5. stir fry up the veggie mix until done
  6. while cooking the veggie mix make the stuffing according to the box
  7. fry up the meat and drain
  8. once everything is done mix it all together and add the rancher steak run and the california style garlic and pepper blend
  9. once everything is mixed the scoop out desired amount and put into the shell of the zucchini/summer squash,
  10. I find over fillig it works best and give more of a meal
  11. i put in a cookie sheet and bake @ 350 degrees for 15-25 minutes depends on you preference (i like my stuffing a bit crunchy and not soggie)
  12. take out and serve, there will be extra insides i serve that on ethe side incase others want more (usually that is the case) or freeze it for later meal


Read all reviews 0

Other stories that may interest you