By Jackie Lindley
I’m always looking for different recipes that use zucchini as well as summer squash. You can use the yellow squash or small zucchini. About six inches is long enough. They can be longer. My husband, Gene, found this recipe from someone. I don’t know who. I thought, man, this is too much trouble. But when you have so much squash, you have to try something new. You can use sausage — just make sure you cook the sausage and drain it. They’re both good.
Home Stuffed Squash Boats
4 medium summer squash zucchini (about 6 inches long)
1 small onion, finely chopped
2 tablespoons butter
1 cup diced fully cooked ham
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1 egg, beaten
1 teaspoon paprika
1/4 teaspoon pepper
• Cut squash in half lengthwise, scoop out pulp leaving a 3/8-inch shell.
• Chop pulp and set aside.
• In a large saucepan, cook shells in boiling water for 4 to 5 minutes.
• Drain and set aside.
• In another saucepan, sauté onion in butter until tender, remove from heat.
• Add ham, bread crumbs, cheddar cheese, 1/4 cup Parmesan cheese, egg, paprika, and pulp; mix well.
• Spoon into shells.
• Place on a lightly greased baking pan.
• Sprinkle with remaining Parmesan cheese.
• Bake 425 degrees for 12 to 15 minutes, or until heated through.
