Italian Stuffed Summer Vegetables

May 09, 2023May 9, 20230 11
Italian Stuffed Summer Vegetables Recipe
in Vegetarian

Prep

30 min

Cook

30 min

Ready In

60 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large red bell pepper , halved lenthwise
2 large yellow squash , halved lenthwise ( about 1 pound )
2 medium zucchini , halved lengthwise ( about 1/2 pound )
cooking spray
3 ounces Italian bread
3 garlic cloves , minced
1 teaspoon dried basil ( or 1 tbls . fresh )
1/2 teaspoon dried oregano ( or 2 tsp . fresh )
1 1/2 cups chopped peeled plum tomatoes
1/2 cup finely shredded parmesan cheese , divided
1/4 cup chopped fresh parsley
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt

Nutrision Information

Servings Per Recipe
4
Calories
192
Sugar
6g
Fat
10g
Italian Stuffed Summer Vegetables is a dish that showcases the best of summer produce. The dish is a twist on traditional stuffed peppers, using a variety of vegetables and spices to create a flavorful and nutritious meal. To make this recipe, you will need red bell peppers, yellow squash, zucchini, Italian bread, garlic, basil, oregano, plum tomatoes, parmesan cheese, parsley, black pepper, and salt. The dish is perfect to serve as a main course or as a flavorful side dish for a summer barbecue or picnic.

Instructions

1.Preheat your grill to medium-high heat.
2.Spray the bell pepper, yellow squash, and zucchini halves with cooking spray, then grill them over the medium-high heat for approximately 5-7 minutes per side, or until they are tender and slightly charred.
3.While the vegetables are grilling, preheat your oven to 375°F.
4.Pulse the Italian bread in a food processor until you have fine crumbs. Add the minced garlic, dried basil, and dried oregano to the bread crumbs, pulsing everything together until it is well combined.
5.In a medium bowl, stir together the chopped tomatoes, half of the parmesan cheese, parsley, black pepper, and salt. Add in the bread crumb mixture, stirring everything together until it is well combined.
6.Once the vegetables have finished grilling and have cooled enough to be handled, fill each vegetable half with the bread crumb mixture. Place the stuffed vegetables on a baking sheet and sprinkle the remaining parmesan cheese on top of each one.
7.Bake the stuffed vegetables in the oven for approximately 20-25 minutes, or until the vegetables are heated through and the cheese is melted and golden brown. Serve hot and enjoy!

PROS

This Italian Stuffed Summer Vegetables recipe is a delicious and healthy way to enjoy fresh summer produce.
The recipe is vegetarian, low in calories, and high in nutrition.

The recipe is easy to make and requires few ingredients, making it perfect for busy weeknights or casual entertaining.

The dish is also very flexible and can be adapted to include additional herbs, spices, or seasonings as desired.

CONS

This recipe requires access to a grill or grill pan, which may not be accessible to all home cooks.

The dish can also be time-consuming to prepare and requires some advance planning to ensure that all the vegetables are cooked evenly and the stuffing is well-balanced.

HEALTH & BENEFITS

This Italian Stuffed Summer Vegetables recipe is packed with health benefits.
The dish is high in fiber, thanks to the vegetables and breadcrumb stuffing. Fiber is essential for good digestive health and can help prevent a variety of chronic diseases.
The vegetables are also low in calories and high in essential vitamins and minerals, such as vitamin C, vitamin K, and potassium. These nutrients can help support your immune system, bone health, and overall well-being.
The recipe is also low in fat and cholesterol and does not contain any refined carbohydrates or added sugars, making it an ideal dish for weight management and heart health.

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