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Mushroom-Stuffed Squash

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Photo of prepared 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
of Black Pepper to taste
2 teaspoons Parmesan Cheese Grated



Step 1 picture
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.


Photo of the next step in this recipe
In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.


Photo of the next step in this recipe
Add squash pulp and mushrooms. Cook for 2 to 3 minutes until the pulp is tender, stirring frequently. Remove from heat.


Photo of the next step in this recipe
Stir in tomato, breadcrumbs, herbs, salt, and pepper.


Photo of the next step in this recipe
Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes


Photo of the next step in this recipe
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:

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