Stuffed Yellow Squash Parmesan


  • 4 medium-sized zucchini or large yellow squash
  • 1/2 cup ricotta cheese
  • 1 ½ cups mozzarella cheese, shredded
  • 1 cup marinara sauce (your favorite)
  • Sea salt and fresh ground pepper to taste

Breadcrumb topping:

  • 1/4 cup parmesan cheese, grated
  • 1/2 cup panko bread crumbs
  • 1 tablespoon olive oil
  • 2 tablespoons fresh basil (or 1 teaspoon dried)


  1. Combine panko bread crumbs, olive oil, chopped basil and parmesan cheese.
  2. Season ingredients with salt and pepper to taste. Set aside for later use.
  3. Preheat the oven to 375 degrees.
  4. Cut zucchini or yellow squash evenly in half lengthwise.
  5. Use a small spoon, scoop out the seeds from each half, creating room for filling.
  6. Season with salt and pepper.
  7. Preheat a large sauté pan over medium-high heat. 
  8. Add 1 teaspoon of olive oil.
  9. Brown each zucchini or yellow squash half for about 2 minutes on both sides.
  10. Remove from pan and place on a cookie sheet skin side down.
  11. Fill each with ricotta, marinara sauce, and mozzarella cheese.
  12. Evenly sprinkle the bread crumb mixture on last.
  13. Bake for 10 minutes or until topping is golden brown.
  14. Remove from oven and let cool slightly.
  15. Serve warm.