Italian Stuffed Summer Squash

Italian Stuffed Summer Squash

Bring cozy Mediterranean flavors to your dinner table with this GLP-1 friendly Italian stuffed summer squash—a warm, low-carb comfort meal engineered for steady energy and zero post-dinner sluggishness. Tender yellow summer squash or zucchini boats are filled with savory 93–96% lean ground beef, finely chopped mushrooms, wilted spinach, diced tomatoes, garlic, Italian herbs, and Parmesan, then baked under a bubbly layer of melted reduced-fat mozzarella.

Using lean ground beef establishes a high-density protein foundation that supports lean muscle retention while delaying gastric emptying, keeping appetite signals subdued throughout the evening. Replacing traditional pasta or breadcrumbs with nutrient-rich summer squash cuts out refined starches, ensuring a flat blood glucose response. Combined with fiber-dense mushrooms and spinach, this dish delivers volume, rich flavor, and deep satiety in a clean, low-glycemic format.

Yield 2
Serving Size 2
Servings 2
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Estimated Nutrition

  • Calories: ~320 kcal

  • Protein: 36g

  • Net Carbohydrates: 8g

  • Dietary Fiber: 3g

  • Total Fat: 15g

  • Saturated Fat: 6g

  • Sodium: ~480mg

Ingredients

  • 10 oz. Lean Ground Beef (93–96% Lean)
  • 2 Large Summer Squash
  • ½ Cup Mushrooms, finely chopped
  • ½ Cup Fresh Spinach, chopped
  • ¼ Cup Diced Tomato
  • 2 Cloves Garlic, minced
  • 1 tsp. Italian Seasoning
  • 1 tbsp. Grated Parmesan Cheese
  • ¼ Cup Reduced-fat Shredded Mozzarella
  • 1 tsp. Olive Oil
  • 1 tsp. Fresh Lemon Juice
  • Salt and Black Pepper, to taste

Preparation

Step 1

Preheat oven to 400°F.

Step 2

Slice summer squash in half lengthwise.

Step 3

Use a spoon to carefully scoop out the center of each zucchini half, leaving about ¼ inch of summer squash around the edges.

Step 4

Chop the scooped summer squash and set aside.

Step 5

Heat olive oil in a skillet over medium heat.

Step 6

Add ground beef and cook until browned.

Step 7

Add mushrooms, chopped squash, garlic, spinach, tomato, Italian seasoning, salt, and pepper.

Step 8

Cook for 4–5 minutes, until the vegetables are tender and most of the moisture has cooked off.

Step 9

Remove from heat and stir in Parmesan and lemon juice.

Step 10

Arrange squash halves in a baking dish.

Step 11

Divide the beef mixture evenly among the squash halves.

Step 12

Sprinkle mozzarella over the top.

Step 13

Add 2–3 tbsp water to the bottom of the baking dish.

Step 14

Cover loosely with foil and bake for 20 minutes.

Step 15

Remove foil and bake for another 5–8 minutes, until the squash is tender and the cheese is melted.

Step 16

Allow to cool for several minutes before serving.

Download Get Weekly Recipe Updates
Top Arrow