This delicious way to use summer squash and corn is a perfect end-of-summer, early fall side or main dish.
Preheat the oven to 350 degrees F/ 180 C. If using a separate casserole from the pan you will use to cook the vegetables, oil or butter the casserole, which should be big enough to fit the four squash halves when filled.
Boil a few inches of salted water in low, wide pot that fits the squash. Blanch the squash for about 5 minutes, turning them if necessary, so that all sides get in the water for at least part of the time. Take them out of the water, carefully run them under cold water, dry them. Once they are cool, halve the squash lengthwise and scoop out their insides.
Dice the squash insides Drain the diced squash well by putting it in a paper or clean cloth towel and twisting the water out.
Heat the tablespoon of olive oil in a medium size pan and cook the bell pepper and chopped onion on medium heat for about 5 minutes until well softened but not browned. Add the parsley and cook for another minute.
Add the diced summer squash insides (well drained) and continue cooking, stirring frequently for another few minutes until the mixture is well combined and the squash is softened and beginning to cook.
In the pan or in a bowl, mix the softened pepper, onion, parsley, and summer squash with the rest of the filling ingredients. Pile the filling into the four squash shells ("boats.")
Mix the panko and grated cheese for the topping. Add one-fourth of the mixture to each squash shell or boat, on top of the filling.
Bake the stuffed squash for about 15 minutes covered. Then uncover and continue baking for about 25-30 minutes, until the shells are tender and the topping is browned.