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Sicilian Stuffed Squash

A baked zucchini stuffed with a savory mixture of TVP, tomatoes, herbs, and cheese.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Sicilian Stuffed Squash

Oven375°F
Timeabout 45 minutes

Ingredients

Directions

Prepare the zucchini

  1. Preheat oven to 375°F.

  2. Halve each zucchini lengthwise.

  3. Cut a thin, narrow 4-inch-long strip from the bottom of each zucchini half to keep them upright.

  4. Using a teaspoon, scoop out the flesh to create a long, narrow channel down the center of each zucchini half, removing only the soft, seeded part.

  5. Reserve enough scooped-out flesh to make 1 cup, then chop it.

  6. Discard the remaining flesh or save it for another use.

Make the filling

  1. In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.

  2. Add the chopped onion and cook until transparent, stirring often, 3 to 4 minutes.

  3. Add the reserved zucchini flesh and cook until slightly softened, stirring occasionally, about 2 minutes.

  4. Add the TVP flakes and cook, stirring, until coated with oil.

  5. Stir in the thyme and cinnamon.

  6. Add the tomato and cook until it begins to soften, about 2 minutes.

  7. Stir in the tomato paste, saffron mixture (if desired), 1/4 cup water, currants, parsley, and 1 tablespoon soy cheese.

  8. Season the filling to taste with salt and pepper.

Assemble and bake

  1. Place the zucchini halves in a square baking dish or ovenproof serving dish just large enough to hold them.

  2. Pour 1/2 cup water into the dish.

  3. Spoon the filling into each zucchini half, mounding slightly.

  4. In a cup, mix the bread crumbs with the remaining soy cheese.

  5. Sprinkle the breadcrumb mixture evenly over each stuffed zucchini half.

  6. Drizzle the remaining 1 tablespoon of oil over the tops.

  7. Bake until the neck of the zucchini is easily pierced with a knife, about 45 minutes.

  8. Let stand for 20 minutes before serving.

  9. Alternatively, cool completely, cover with foil, and set aside at room temperature; serve within 12 hours (the zucchini will be less succulent if refrigerated).

Nutrition, whole recipe (rough)

884Calories
28 gProtein
23 gFat
144 gCarbs

Counts 14 of 16 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Grape1/2 cup (76g)62
Onion1 medium (110g)44
Plum1 medium (66g)30
Tomato1 medium (123g)22
Cucumber1/2 cup sliced (52g)16
Soy Sauce1 tbsp (15ml)9
Cinnamon1 tsp ground (2.6g)6
Black Pepper1 tsp ground (2.3g)6
Thyme1 tsp dried (1.4g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saffronnot in our table0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Olive + tomatotop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Thyme + saffrontop 2% of all pairs
    Smell alikestrong
    Cooked together104 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Cinnamon + saffrontop 3% of all pairs
    Smell alikestrong
    Cooked together406 recipes

    Shared aroma: estragole (anise, licorice).

  4. Olive + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together4,948 recipes

    Shared aroma: methyl 2-methylbutyrate (apple, fatty).

  5. Thyme + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Zucchini
Forms the edible shell and adds moisture and tender body to the filling.
Tvp flakes
Absorb liquid and add a chewy, meaty texture to the filling.
Tomato paste
Concentrates tomato flavor and adds color and depth to the filling.
Currants
Add pockets of sweetness that balance the savory filling and tomato acidity.
Soy parmesan cheese
Adds savory, salty flavor and helps the topping brown in the oven.
Dry bread crumbs
Form a crisp, browned topping that contrasts with the soft zucchini.

The step that matters

Scooping the zucchini shells. Scooping too deep or tearing the skin thins the walls, so the halves may collapse or split while baking. Leaving a sturdy shell keeps them upright and holds the filling.

Swap the saffron

The recipe marks saffron as optional. How well each one fits the dish's main ingredients (olive, onion, thyme, cinnamon, plum, tomato, currant):

  1. Allspicefits better
  2. Clovefits better
  3. Basilfits better
  4. Saffronthe original

Fit is the average pairing score against olive, onion, thyme, cinnamon, plum, tomato, currant. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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