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Local Summer Squash on the GrillLocal Summer Squash on the Grill
Local Summer Squash on the Grill
Local Summer Squash on the Grill
Zucchini boats are brushed with oil, lightly seasoned and cooked until charred and tender. Then they’re filled with a mix of tomatoes, pesto and L&B Parmigiano-Reggiano. Vegetarian? Turn the zucchini boats into a satisfying main by tossing white beans in with the tomatoes.
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Local Summer Squash on the Grill
Local Summer Squash on the Grill
Prep Time15 Minutes
Servings6
Cook Time20 Minutes
Ingredients
4 tomatoes, diced, approximately 2 cups
2 tablespoons organic pesto sauce
2 tablespoons L&B Parmigiano-Reggiano cheese, grated
3 organic zucchini, cut in half lengthwise
2 tablespoons organic extra virgin olive oil, organic
⅛ teaspoon sea salt
Directions
  1. To prepare the filling, place diced tomatoes in a bowl. Add pesto and L&B Parmigiano-Reggiano. Toss to coat the tomatoes. Set aside.
  2. Heat the grill to high.
  3. Trim the stem ends off the zucchini and slice each one lengthwise. Using a teaspoon, scrape the seeded pulp out of each zucchini half to form a hollow shell. Brush both sides of each zucchini half with olive oil and sprinkle with sea salt.
  4. Turn the grill down to medium-high and place the zucchini halves on the grill cut-side down; grill for 6 to 8 minutes, or until each one is tender yet slightly firm. Remove the zucchini halves from the grill and place them in a baking dish, hollow side up.
  5. Divide the tomato filling between the zucchini halves. Return the zucchini to the grill cut-side up to warm for 10 minutes. Serve immediately.
  6. Optional: Sprinkle with more grated Parmigiano-Reggiano right before serving
15 minutes
Prep Time
20 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
4 tomatoes, diced, approximately 2 cups
Our Family Diced Tomatoes
Our Family Diced Tomatoes, 14.5 Ounce
$1.49$0.10/oz
2 tablespoons organic pesto sauce
De Cecco Pesto Sauce
De Cecco Pesto Sauce, 6.7 Ounce
$4.39$0.66/oz
2 tablespoons L&B Parmigiano-Reggiano cheese, grated
L&B Parmigiano-Reggiano Cheese
L&B Parmigiano-Reggiano Cheese, 1 Pound
$24.99/lb$24.99/lb
3 organic zucchini, cut in half lengthwise
Green Zucchini
Green Zucchini, 0.33 Pound
$1.15 avg/ea$3.49/lb
2 tablespoons organic extra virgin olive oil, organic
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
⅛ teaspoon sea salt
Alessi Sea Salt
Alessi Sea Salt, 2.83 Ounce
2/$5 Huge Deal
$2.50 was $3.29$0.88/oz

Directions

  1. To prepare the filling, place diced tomatoes in a bowl. Add pesto and L&B Parmigiano-Reggiano. Toss to coat the tomatoes. Set aside.
  2. Heat the grill to high.
  3. Trim the stem ends off the zucchini and slice each one lengthwise. Using a teaspoon, scrape the seeded pulp out of each zucchini half to form a hollow shell. Brush both sides of each zucchini half with olive oil and sprinkle with sea salt.
  4. Turn the grill down to medium-high and place the zucchini halves on the grill cut-side down; grill for 6 to 8 minutes, or until each one is tender yet slightly firm. Remove the zucchini halves from the grill and place them in a baking dish, hollow side up.
  5. Divide the tomato filling between the zucchini halves. Return the zucchini to the grill cut-side up to warm for 10 minutes. Serve immediately.
  6. Optional: Sprinkle with more grated Parmigiano-Reggiano right before serving