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Stuffed Squash with Mushrooms and Swiss

A stuffed squash - zucchini or pattypan - filled with mushrooms and Swiss cheese.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Keyword: Stuffed Squash with Mushrooms and Swiss
Servings: 8 Servings
Author: Don Herman


  • 2 lbs Zucchini or Pattypan Squash about 4 to 6
  • 3 tbsp Butter
  • 1/2 lb White Mushrooms chopped
  • 1/2 tsp Salt
  • 1 tbsp Fresh Basil or 1 tsp dried
  • 1/4 tsp Pepper
  • 4 oz Swiss cheese shredded
  • 3 tbsp Sour Cream


  • Cook squash in boiling, salted water until tender, but firm when pierced - about 5 minutes, depending on how big it is.  Drain.
  • For zucchini, cut off both ends and slice in half lengthwise.  Don't worry about the seeds, they are small and soft.  Scoop out the pulp to leave a 1/4" shell.
    For pattypan, slice off the bottom to form a flat base, then slice off the top, with the stem.  Scoop out the seeds and discard.  Then scoop out the pulp and leave a 1/4" shell.
    Let the shells cool and drain, face-down.
  • In a skillet, melt the butter and saute the mushrooms until moisture has evaporated - about 3 minutes.  Add salt, seasonings and squash pulp.  Cook 2 minutes and remove from heat.  Stir in cheese and sour cream
  • Fill shells and place in baking dish.  Bake, uncovered at 350F for 15 minutes, or until hot and bubbly.  Let rest for 5 minutes and serve.