Ingredients:
1 medium winter squash (about the size of a grapefruit or slightly larger), such as acorn, kabocha, red kuri, sweet dumpling, delicata, or spaghetti
2 to 3 cups filling (see below)Olive oilKosher salt
Freshly ground black pepper

General amounts for filling — to equal 2 to 3 cups total:

• 1/2 to 1 cup protein — ground sausage, ground beef, chicken, tempeh, or baked tofu
• 1 to 2 cups vegetables — onions, mushrooms, zucchini, peppers, greens
• 1/2 cup cooked grains and/or nuts — barley, quinoa, millet, farro, rice, walnuts, almonds, pecans
• 1/2 to 1 cup shredded cheese
• 1 to 3 teaspoons herbs or spices

Directions:
Arrange a rack in the lower-middle position of the oven and heat to 375°F. Cut the squash in half from stem to root. Scoop out the seeds.

Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with aluminum foil.

Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash. While the squash is roasting, prepare the filling.

Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.

Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it's fine to really stuff the wells and also to mound the filling on top.

Cover again with the foil. Roast until heated through and bubbly, 15 to 20 minutes. Top with extra cheese if desired and serve immediately.

https://www.thekitchn.com/how-to-make-stuffed-roasted-squash-cooking-lessons-from-the-kitchn-101662#post-recipe-11450​

Ingredients:
2 Tbsp butter
4 tsp minced roasted garlic
2 tsp Italian seasoning
1 (9oz) package tortellini filled with your choice
6 c fresh vegetables cut into strips or chunks; red, yellow, orange, and/or green pepper, red, yellow or white onion, zucchini, yellow squash, green beans, mushrooms, carrot match sticks, asparagus)

Directions:
Preheat oven 450F.
Place butter in 9x13 pan, heat in oven until melted. 
Stir in veggies, garlic and seasoning.  Bake 12-15 min stir occasionally.

While preheating and doing other veggie steps get salted water boiling and cook tortellini according to package.

When all is done combine the veggies and pasta and enjoy!

This can be done without pasta and have a wonderful veggie side dish.
​This compliments pork quite well, but could be used as a side dish for nearly any protein.  

Ingredients:
2 zucchini
1/2 small onion, diced
1 red bell pepper, diced
1/2-1 c broccoli, chopped
1/2-1 c cauliflower, chopped
1/2-1 c feta cheese, crumbled
2 Tbsp extra virgin olive oil
1 Tbsp balsamic vinegar
1 tsp fresh basil

Directions:
Put zucchini through spiral cutter to make into zoodles.  Then combine all ingredients in a dish and chill for at least 30 min to 1 hr before serving. 

Ingredients:
4 medium zucchini                   
1 c pizza sauce
1 c mozzarella, shredded            
⅓ sharp cheddar, shredded
¼ tsp Italian seasoning            
½ c pepperoni, chopped or use mini (or meat of choice)
1 Tbsp fresh basil, chopped
 
Directions:
1) Preheat your oven to 350 degrees F.  Spray a rimmed baking sheet with cooking spray.
2) Rinse zucchini and pat dry.  Halve each zucchini lengthwise and scrape out pulp using a melon baller or spoon, leaving about ⅓ inch rims and bottoms.
3) Place zucchini shells on the baking sheet. Spoon pizza sauce into each shell. Evenly sprinkle with shredded cheeses, then evenly sprinkle with Italian seasoning.  Top with pepperoni.
4) Bake for 15 minutes.  Remove from oven and sprinkle with chopped fresh basil.
 
​Source: https://theblondcook.com/pizza-zucchini-boats/

INGREDIENTS
6 large eggs, lightly beaten
2 tbsp. heavy cream
1/2 tsp kosher salt, divided
1/4 pound fingerling potatoes, cut into 1/4-inch-thick slices
2 tbsp. canola oil
1 tbsp. butter
2 cups zucchini, cut into 1/4-inch-thick slices
4 tbsp. freshly grated Parmesan cheese
Garnishes: chives, parsley, basil and pepper
 
DIRECTIONS
Preheat oven to 350 degrees.  Whisk together eggs, cream, and 1/4 tsp. salt.

Cook potatoes in hot oil in a 10-inch ovenproof nonstick skillet over medium-high heat, stirring often, 1 minute.  Sprinkle with remaining 1/4 tsp salt.  Reduce heat to medium, and cook, stirring often, 3 to 4 minutes or until light golden brown on both sides.  Transfer potatoes to a bowl.

Return skillet to heat; melt 1 tsp butter in skillet.  Add zucchini; cook, stirring often, 2 to 3 minutes or until crisp-tender.  Add remaining 2 tsp. butter to skillet; let melt.  Add potatoes, stirring to coat.

Pour egg mixture over potatoes.  Reduce heat to medium-low; cook 1 minute.  Sprinkle with cheese.

Bake at 350 degrees for 8 to 9 minutes or until center is set. 

​Remove from oven; invert onto a serving plate.
 

INGREDIENTS
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 teaspoon ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
 
DIRECTIONS
Grease and flour two 8  x 4 inch pans.  Preheat oven to 325 degrees F (165 degrees C)
 
Stir flour, salt, baking powder, soda, and cinnamon together in a bowl.
 
Beat eggs, oil, vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and nuts until well combined.  Pour batter into prepared pans.
 
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes.  Remove bread from pan, and completely cool.
 

INGREDIENTS
1 large green bell pepper, red bell pepper and yellow bell pepper-seeded and sliced.
1 med. Yellow squash, cut into 1/4-inch slices
1 med. Zucchini, cut into 1/4 inch slices.
Fresh ground black pepper
1/4 cup low-fat Italian Dressing
1 Tbsp. Balsamic vinegar
1 Tbsp Fresh basil, finely chopped, or 1 tsp. of dried basil.
 
DIRECTIONS
1. Combine the peppers, squash and zucchini in a bowl. Sprinkle with pepper and mix gently.
2. Whisk the Italian dressing, balsamic vinegar and basil in a bowl. Pour over the vegetables, tossing to coat.
3. In a grill-safe vegetable pan, grill vegetables over medium hot coals for 10-12 minutes or until the desired degree of crispness.

Yield: 6-8 servings of 1/2 cup each
Cook time: 10 to 12 minutes
 
Tips: This recipe is so versatile you can use any combination of veggies you find available.
 

INGREDIENTS
2 red peppers
1 yellow pepper
2 small zucchini
1 red onion or 4 leeks
12 cherry tomatoes
1/4 cup olive oil
Fresh thyme
2 cloves of garlic, minced
2 tbsp. balsamic vinegar
Salt and pepper
 
DIRECTIONS
Cut peppers into chunks.
Slice zucchinis and onion or leeks.
Toss in a bowl with olive oil, a bunch of fresh chopped thyme and minced garlic.
Place the vegetables onto a medium-hot grill and turn once, cooking until they are tender-crisp.
Toss in a bowl and splash with balsamic vinegar.  Season with salt and pepper to taste.
 
 
Yield:  4 servings
Prep Time:  15 minutes
Cook Time:  10 minutes
Total Time:  25 minutes
Difficulty Rating:  Easy
 

INGREDIENTS
1/4 cup mayonnaise
2 cups fresh baby spinach
1 tsp. salt
1/4 tsp. pepper
8 1/2 inch thick slices sourdough bread
2 tbsp. olive oil
​3 1/2 ounce package garlic-and-herb goat cheese, softened
1 small zucchini, thinly sliced lengthwise
1 tomato, sliced
 
DIRECTIONS
In a blender or food processor combine the mayonnaise, 1 cup of the spinach, the garlic, salt, and pepper.  Set aside.
 
Brush one side of each slice of bread with the olive oil; place, oiled side down, on waxed paper.  Spread goat cheese on half of the slices; layer zucchini, tomato, and remaining spinach on top.  Spread some of the spinach mayonnaise on remaining slices; place bread on top of vegetables, spread side down.
 
Cook sandwiches in a very large skillet over medium-high heat for 6 to 8 minutes or until bread is golden brown, turning once.  Pass any remaining spinach mayonnaise.
 

INGREDIENTS
4 ( 8 ounces ) zucchini
1 1/2 cups chopped cooked chicken or turkey ( 8 ounces)
1 cup chopped steamed vegetables (such as sweet peppers, eggplant, zucchini, and or yellow summer squash
1/2 cup chopped tomato
6 tablespoons finely shredded Parmesan cheese
1 teaspoon Mediterranean seasoning or other herb seasoning blend
 
DIRECTIONS
Preheat oven to 400 degrees F.    In a covered 4-quart Dutch oven or large saucepan, cook whole zucchini in a large amount of boiling, lightly salted water for 5 minutes; drain and cool slightly.  Cut a lengthwise slice from the top of each zucchini.  Using a spoon, carefully scoop out pulp, leaving about 1/4 inch thick shells.
 
In a medium bowl, stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning.  Spoon filling into zucchini shells.  Place in a shallow baking pan.  Sprinkle with the remaining 2 tablespoons Parmesan cheese.
 
Bake for 10 to 15 minutes or until heated through.