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
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
6
Servings
Shop Ingredients
Makes 6 servings

Our Family Diced Tomatoes, 14.5 Ounce
$1.49$0.10/oz

De Cecco Pesto Sauce, 6.7 Ounce
$4.39$0.66/oz

L&B Parmigiano-Reggiano Cheese, 1 Pound
$24.99/lb$24.99/lb

Green Zucchini, 0.33 Pound
$1.15 avg/ea$3.49/lb

L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz

Alessi Sea Salt, 2.83 Ounce
2/$5 Huge Deal
$2.50 was $3.29$0.88/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