Herbed Crumb-Cheese Filling

Adapted from “Vegetables from Amaranth to Zucchini”.
Will fill 4 squash or tomatoes

Preheat oven to 375 degrees. Lightly grease a baking dish large enough to hold whatever vegetables you’re stuffing.

In a large skillet, warm olive oil and add minced squash and garlic. Add squash and cook until tender and lightly browned, about 8 minutes. Remove from heat and stir in crumbs, salt, pepper, parsley and nutmeg. Taste for seasoning, then add grated cheese. Spoon filling into squash, tomatoes or peppers and arrange in baking dish. Cover loosely with foil, bake on upper shelf of oven until tender, about 20 minutes if using squash. Uncover and bake until browned, about 10 minutes more.