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. Vegetarian Grilled Summer Squash Boats #glutenfree on healthyseasonalrecies.com

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.Vegetarian Grilled Summer Squash Boats with Peppers and Cheddar on healthyseasonalrecipes.com #glutenfree


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.

Vegetarian Grilled Summer Squash Boats with Peppers and Cheddar on healthyseasonalrecipes.com #glutenfree

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.

Vegetarian Grilled Summer Squash Boats with Peppers and Cheddar on healthyseasonalrecipes.com #glutenfree

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.



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?

grilled summer squash boats
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Average: 3/5
9 ratings

Prep Time: 25 minutes

Total Time: 40 minutes

Yield: 4 entree servings, 8 side dish servings

Serving Size: 2 or 4 boats

Calories per serving: 200

Fat per serving: 14 g

Saturated fat per serving: 7 g

Carbs per serving: 12 g

Protein per serving: 10 g

Fiber per serving: 4 g

Sugar per serving: 5 g

Sodium per serving: 467 mg

grilled summer squash boats

Vegetarian grilling recipe with summer squash. They are filled with sauteed peppers and basil. Gluten-free


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


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.

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