Categories: Main
Ingredients
- 1 yellow summer squash (you could substitute this with zucchini/courgette if you prefer)
- 1 clove of garlic, crushed (optional)
- 1/4 small onion, finely chopped
- 1/2 small carrot, peeled and grated
- 2 oz (1/2 cup) grated cheese (we used Parmesan cheese, but Cheddar cheese is good too)
- little olive oil
- pinch freshly ground black pepper (optional)
- 1 slice whole wheat bread*
Directions
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Preheat the oven to 350 deg F.
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Cut the squash in half lengthwise, then use a spoon to scoop out the flesh, leaving a shell around 1/4 inch thick.
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Brush the shells with olive oil and place in a small baking dish in the oven for 10 minutes, until slightly softened.
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Chop the squash flesh well.
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Heat a little olive oil in a small saucepan.
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Saute the onions for a few minutes until softened, then add the garlic and saute for a further 2 mins.
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Add the grated carrot and the chopped squash and cook gently for around 5 more minutes.
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Transfer the mixture to a bowl and stir in the bread crumbs, the black pepper (if using) and most of the cheese.
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Using a spoon, pile the mixture into the softened squash shells, pressing down to fit everything in, then sprinkle the remaining cheese on top.
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Return the stuffed shells, in their baking dish, to the oven and cook for 20 minutes, until the cheese is melted and golden and the squash is tender.
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Cool to a safe handling temperature, then cut into bite-sized wedges that baby can pick up. Serve warm.