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.

Nourish

Recipe - ST. LOUIS PARK (+Wines & Spirits)

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

To prepare the filling, place diced tomatoes in a bowl. Add pesto and L&B Parmigiano-Reggiano. Toss to coat the tomatoes. Set aside.
Heat the grill to high.
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.
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.
Divide the tomato filling between the zucchini halves. Return the zucchini to the grill cut-side up to warm for 10 minutes. Serve immediately.
Optional: Sprinkle with more grated Parmigiano-Reggiano right before serving

15 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

4 tomatoes, diced, approximately 2 cups

Our Family Diced Tomatoes, 14.5 Ounce

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$1.49$0.10/oz

2 tablespoons organic pesto sauce

De Cecco Pesto Sauce, 6.7 Ounce

Huge Deal

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$3.29 was $4.39$0.49/oz

2 tablespoons L&B Parmigiano-Reggiano cheese, grated

L&B Parmigiano-Reggiano Cheese, 1 Pound

Deal

Add L&B Parmigiano-Reggiano Cheese to Favorites.Add L&B Parmigiano-Reggiano Cheese to Favorites.

$19.99/lb was $24.99/lb$19.99/lb

3 organic zucchini, cut in half lengthwise

Green Zucchini, 0.33 Pound

Huge Deal

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$0.66 avg/ea was $0.82 avg/ea$1.99/lb

2 tablespoons organic extra virgin olive oil, organic

L&B Extra Virgin Olive Oil, 16.9 Ounce

Huge Deal

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$9.99 was $12.99$0.59/oz

⅛ teaspoon sea salt

L&B Sea Salt Refill, 4.7 Ounce

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$5.29$1.13/oz

Directions

To prepare the filling, place diced tomatoes in a bowl. Add pesto and L&B Parmigiano-Reggiano. Toss to coat the tomatoes. Set aside.
Heat the grill to high.
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.
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.
Divide the tomato filling between the zucchini halves. Return the zucchini to the grill cut-side up to warm for 10 minutes. Serve immediately.
Optional: Sprinkle with more grated Parmigiano-Reggiano right before serving