Nancy Fuller’s Zucchini Stuffed with Squash Noodles

This hearty and squash-filled dinner comes from the creative cooking of chef Nancy Fuller.  The stuffed zucchini takes a little extra effort to make two sauces, but your taste buds will thank you. If you’re short on time, skip the red sauce and simply stick with the yellow sauce. If, however, you do decide to make the red sauce, you could use the leftover zucchini you carve out instead of the patty pan squash.

Zucchini Stuffed with Squash Noodles
Serves 4


For the yellow sauce:
2 tablespoons cultured and organic butter
1 onion, diced (about 1 cup)
1 clove garlic, minced
18 small yellow tomatoes (1 1/2 to 2 cups)
2 tablespoons to 1/4 cup vegetable broth, optional for consistency
Sea salt
Freshly ground black pepper 

For the red sauce:
1 tablespoon cultured butter
1 cup chopped patty pan squash
3 cloves garlic, minced
12 shitake mushrooms, chopped
8 tomatoes, diced
1 tablespoon beef bone broth, optional for consistency

For the stuffed squash:
2 tablespoons cultured and organic butter
3 cloves garlic, peeled and minced
4 large zucchini, center carved out
1 green zucchini, peeled into thin noodles
1 yellow squash, peeled into thin noodles
Shredded Montegrappa Parmesan
Chopped basil


1. Make the yellow sauce: In a saucepan over low heat, melt butter. Add onion, garlic, and tomatoes. Cook until warm, about 10 minutes. Add broth, if desired, salt, and pepper. If desired, puree with an immersion blender.

2. Make the red sauce: In a large skillet, melt butter. Add squash and sauté until softened. Transfer to the base of a blender and puree until smooth.

3. In the large skillet, sauté garlic and mushrooms. Add tomatoes and cook until warm. Stir in pureed squash and thin with broth, if necessary. 

4. Make the stuffed zucchini: Preheat oven to 350 degrees. 

5. In a small saucepan, melt the butter and garlic together. Brush the garlic butter over the carved-out zucchini and place on a baking sheet. Bake until softened, about 20 minutes.

6. In a medium bowl, toss together zucchini and squash ribbons with yellow sauce. Stuff each zucchini evenly with ribbons. Top with the parmesan cheese and bake until cheese is melted, about 20 minutes. Serve with red sauce and sprinkle with basil.

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