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Mushroom-Stuffed Squash

Photo attribution: Athena Roesler
Ready In: 1 hour
Serves: 4
Dairy-freeLow Added SugarVeganVegetarian

What you'll need

Sharp knife
Large skillet
Baking dish
Aluminum foil


Serves 4
4 Zucchini or 4 Yellow Squash
1 tablespoon Olive Oil
1/3 cup Onion finely chopped
2 cloves Garlic finely minced
1 cup Mushrooms Fresh, chopped
1 Tomato Medium, chopped
4 tablespoons Breadcrumbs dry
1/4 teaspoon Dried Oregano or 1/4 teaspoon Dried Thyme or 1/4 teaspoon Dried Basil
1/2 teaspoon Salt
Black Pepper to taste
2 teaspoons Parmesan Cheese Grated



Preheat oven to 375° F. Cut squash in half lengthwise. Scoop out pulp with a teaspoon, making a ¼ inch thick shell to hold the stuffing. Coarsely chop pulp and set aside.


In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.


Add squash pulp and mushrooms. Cook for 2 to 3 minutes until the pulp is tender, stirring frequently. Remove from heat.


Stir in tomato, breadcrumbs, herbs, salt, and pepper.


Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes


Remove foil and sprinkle with parmesan cheese. Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.

Nutrition Facts

Serving Size 0.25

Serving Per Container 4

Amount Per Serving
Calories 102
% Daily Value*
Total Fat 5 g6%
Saturated Fat <1 g4%
Sodium 338 mg15%
Total Carbohydrate 13 g5%
Dietary Fiber 2.5 g9%
Protein 4 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: