• Liz Talley - Urban Graze

Tomato & Crouton Stuffed Summer Squash

4 small-medium summer squash

2 tsp. olive oil

2-3 Tbsp. minced mild onion

1 small clove garlic, minced or pressed

1 c. diced tomatoes

1/4 tsp. dried thyme

1/2 c. crunchy croutons (or a little more if you like lots of crunch)

2 Tbsp. grated or shredded Parmesan

Salt and pepper

1/2 c. shredded gruyere, mozarella, or parmesan

Preheat oven to 425. Grease a medium rectangular baking dish that will snugly hold 8 squash halves.

Cut each summer squash in half lengthwise; scoop out seed pulp, leaving at least about 1/2" thick flesh in the shell halves. Microwave shells for about 2-3 min, just until somewhat tender. Drain on paper towels, cut sides down. Keep warm.

Meanwhile, saute the onion and garlic in olive oil for a minute or so, until soft and aromatic, then add tomatoes and thyme. Simmer on low for 4-5 minutes, until tomatoes are soft and beginning to fall apart.

Lightly toss in the croutons and parmesan, then season with salt and pepper.

Put the seeded summer squash halves in the prepared baking dish, scooped side up. Spoon in the tomato mixture, dividing evenly among the halves. Sprinkle with gruyere (or other cheese), and bake for 10-15 minutes, or until lightly browned.

Recipe created or adapted by Liz Talley, Urban Graze

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