I have a super yummy gluten-free vegetarian grilling recipe for you today that will help you use up some of those yellow summer squash that are bursting out of the garden right now. They squash are cut in half and stuffed with sautéed peppers, fresh herbs and topped with melted cheese. 
I stopped at the farm stand on my way home from dropping my kids off at kitchen camp yesterday [yes I am outsourcing teaching them how to cook] and I was blown away to see that the farm already had local yellow summer squash. To be honest, I stopped there to buy some beets because I was thinking of making some pickled beets for you today, but then I saw these squash and I was completely at their mercy. I am totally the kind of cook who prefers to shop for produce by what catches my eye, than one with a specific ingredient in mind.
I love summer squash and zucchini. I had made a recipe like this for Cabot for their summer recipe line-up {with Zucchini and balsamic leeks inside} and I wanted to do a variation of it when the local crop came in. So I was totally blind-sided that all of a sudden, these folks are already producing gorgeous yellow summer squash about three weeks early! Meanwhile, my cukes and zukes are just flowering now.
So I asked the farmer how she had them so early in the season, and she said they started their seeds too early [Summer squash is a cucurbit and it needs hot soil, around 80 degrees] and then ended up transplanting them to a larger pot in the greenhouse while it was still too cool to transfer the seedlings to the soil outdoors. She said the plants were flowering when they transplanted them. And that they had cukes at fathers day!
Well that explains it. And lucky for you, since in all likelihood you already have summer squash in your neck of the woods. And like most veggies in the cucurbit family, you already have more than you know what to do with! So this recipe is what I did with them.
A little side note about the cheese here. At this farm stand they had a cooler of eggs and local cheese too. So I grabbed a block of my new favorite Cabot cheese – Alpine Cheddar. It is part of their legacy collection. It is now being more widely distributed, so look for it in your dairy case. Make sure if you are nibbling on its own, that you bring it up to room temp before hand. It has amazing flavor, and tons of nuance. I particularly love the slight grana texture (like parmesan.) If you can’t find it I am sure that sharp cheddar will work well too.
QUESTIONS:
Are you the kind of cook who has a particular ingredient in mind, or do you shop by what looks good?
Are you growing summer squash in your garden?
What are your favorite ways of using summer squash?
Vegetarian grilling recipe with summer squash. They are filled with sauteed peppers and basil. Gluten-free
Ingredients
- 4 teaspoons extra-virgin olive oil, divided
- 1 green bell pepper, diced
- ½ cup chopped onion
- ½ teaspoon salt, divided, plus more to taste
- ¼ teaspoon freshly ground pepper
- 1 cup quartered cherry tomatoes
- ¼ cup chopped basil or cilantro
- 4 medium yellow summer squash
- 4 ounces shredded Cabot Alpine Cheddar or sharp cheddar
Instructions
- Preheat grill for indirect heat on one side. For gas grill with two burners, use only one burner on high. For three burner grill use two on medium- high. For charcoal grill, when coals are ready rake them to one side.
- While grill heats, heat two teaspoons oil in a medium skillet over medium-high heat. Add pepper, onion, ¼ teaspoon salt and pepper and cook, stirring often until the vegetables are softened and starting to brown, about 5 minutes. Remove the skillet from the heat and stir in tomatoes and basil or cilantro.
- While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow them out slightly using a Parisian scoop, a teaspoon or apple corer. Brush the remaining 2 teaspoons oil over the squash. Sprinkle the remaining ½ teaspoon salt over the squash.
- The grill should be about 350 degrees F. inside with the lid closed. Grill squash cut-side-down on the hot side of the grill until starting to soften and they have grill marks, 5 to 8 minutes. Flip them over onto the other side of the grill without heat under them, so they are cut-side up. Divide the filling among them. Top with the cheddar, dividing evenly. Cover the grill and let cook until the squash is completely tender and the cheese is melted, about 15 to 18 minutes. Season with more salt if desired.
Notes
5 grams protein, 6 grams carbohydrate, 2 grams fiber, 249 mg sodium.
DISCLOSURE: I am a member of the Cabot Cheese Board. I receive free samples of their products on a regular basis. As a member of this group, I am in no way obligated to write about these cheeses. I choose to do so because I think they are the bomb. Cabot did not compensate me in any other way for this recipe or to write this post.
These looks delicious. And so summery and fresh! I might just have to make these for lunch!
Jo from yummyvege recently posted…Stuffed Mushrooms
Thanks so much Jo! Hope you enjoy them.
Katie recently posted…small successes are still success ~ thursday things
We’re getting great summer squash in Atlanta and I’m about to post a summer squash and vidalia onion bread pudding. I LOVE this recipe, Katie. Stunning photos as well!
Bill recently posted…Stuffed Flank Steak
Ooh that sounds Delish. Have we discussed how much I love savory bread pudding? I’ll have to come by to see your post. Thanks for the compliment about the photos.
Katie recently posted…thursday things ~ ginger simple syrup
I Love this recipe! I’m a huge fan of Summer squash and this is right up my alley.
Norma recently posted…Caramel Stuffed Apple Cider Cookies
Thanks Norma. Glad to hear it tickles your fancy.
Katie recently posted…strawberry ginger pink lemonade cocktail
Love that you used the yellow summer squash for the “boats”, looks delicious!
cheri recently posted…Avocado, Zucchini and Farro Salad
Thank you. We really enjoyed the combo, now I can’t wait to try other fillings too as the squash keeps coming in.
Katie recently posted…gluten free peanut butter cookie buttons
This is so creative and smart Katie!! Love how you are using the abundance of summer squash! These are adorable and look mighty tasty!!!
Chris recently posted…Mexican Street Corn Croquettes
Thanks so much Chris.
Katie recently posted…small successes are still success ~ thursday things
I just so happen to have a fridge full of squash and a huge hankering for something cheesy! Looks delicious!!
Maria recently posted…Salted Watermelon, Tequila + Basil Granita
Our neighbor just brought us more zucchini and summer squash yesterday, so it looks like there will be more of these in our future.Glad to hear these appeal to you too Maria. Thank you for visiting.
Katie recently posted…strawberry ginger pink lemonade cocktail
Twitter: wrytoasteats
on July 15, 2014 at 12:20 pm
I’m with you on the instinct purchases Katie, I can’t tell you how many times I’ve gone into the supermarket thinking I was going to make one dish, then a certain vegetable or fruit just looks SO fresh that I can’t pass it up, and I turn out making something totally different 🙂 these boats look super delish and perfect for summer – loves!
Christine recently posted…Easy Greek Crostini with Garlic Whipped Feta & Blistered Cherry Tomatoes
Ha ha, yes, Totally! Especially with things like peaches or berries. I can’t resist!
Katie recently posted…blueberry almond tart