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Local Summer Squash on the Grill

Servings 6 servings
Prep Time 15 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

Instructions

  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