Low-Carb Grilled Summer Squash Boats are an awesome vegetarian grilling recipe! Just in time to help you use up some of those yellow summer squash that are bursting out of the garden right now. Plus check out my veggie grilling tips below!

overhead view of summer squash with a red and white plate

I originally shared this recipe on July 11, 2014. I have updated the images and some of the text today.

Why We Love This Recipe For Grilled Crookneck Squash

I stopped at the farmstand the other day and I was blown away by all of the gorgeous local yellow summer squash. To be honest, I stopped there to buy some beets because I was thinking of making some pickled beets, 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. And like most veggies in the cucurbit family, its easy to end up with more squash than you know what to do with. Usually when I have a lot of yellow squash I make this Healthy Summer Squash Casserole and my family always loves this Chicken Tortilla Skillet.

Today it was so hot though! I wanted to try something a little different and cooked on the grill instead of in the oven. So this delicious low-carb vegetarian recipe is here to save the day.

As you know, I really like to keep my recipes simple. I want to let the summer bounty of veggies shine in all of their delicious glory. And I don’t want to spend all day in the kitchen. Well, this recipe does just that!

All you have to do is cut the squash in half and grill them to soften them. Next stuff them with sautéed peppers, fresh herbs, top with melted cheese and throw them on the grill. Bing bam boom! You’re done is just 40 minutes and ready to dig into an unbelievable yummy low-carb and vegetarian meal. Perfect for these hot summer nights! 

a black slate with low carb squash with cheese

Key Ingredients For This Stuffed Yellow Squash

Yellow summer squash

The perfect yellow summer squash will be about 8 to 12 inches long, bright yellow, firm to the touch and have a shiny skin. If you can’t find good in-season yellow summer squashes you can use zucchini’s, although that’s only if you have to.

Cherry tomatoes

Look for cherry tomatoes that are firm and bright in color. Cherry tomatoes on the stem are my favorite, however any cherry tomatoes will do. You can even use heirloom cherry tomatoes if you want.

Green bell pepper

I used a green pepper specifically for this recipe because I like the bitter taste. However, if you’re not a fan of green peppers and you want a sweeter flavor, use a red or orange bell pepper instead. I recommend buying organic bell peppers whenever you can since non-organic peppers tend to lack in flavor more and soak in more pesticides.

Cheddar or sharp cheddar

Cheddar is my favorite type of cheese for these types of recipes. It’s tangy and sharp yet pretty mild and versatile in flavor. If you want something even more mild, go for a cheese like Monterey-jack instead.

Additional Ingredients

  • 4 teaspoons extra-virgin olive oil, divided
  • ½ cup chopped onion
  • ½ teaspoon salt, divided, plus more to taste
  • ¼ teaspoon freshly ground pepper
  • ¼ cup chopped basil or cilantro

Step-by-Step Instructions to Make This Recipe

Step 1: Preheat the grill

Preheat the 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.

Step 2: Cook veggies

While the grill preheats, 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.

Step 3: Prep squash

While the vegetables are cooking, prepare the squash. Cut squash in half lengthwise. Hollow each half 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.

Step 4: Grill 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.

overhead view of summer squash with a black slate board

FAQs and Expert Tips

How do I keep my vegetables from sticking to the grill?

Keep your veggies from sticking by either lightly tossing them with oil or brush oil directly onto the grates by dipping a paper towel in oil and using tongs.

How can I keep small vegetables from falling through grill grates?

Put smaller veggies on skewers or use one of those snazzy grill pans.

How do I sear the vegetables without overcooking?

Use high direct heat to sear your veggies and then lower to indirect heat if needed to continue to cook them without burning. Do this by turning one burner on high and leave the other burner(s) off or on low.

How can I speed up the cooking process?

Cut your veggies small enough so they will cook quickly, but not so small they will fall through the grates. You can also grill your veggies in foil packets. This is especially awesome for vegetables that take a little longer to cook like potatoes and carrots.

Can I make this recipe ahead?

Make the filling ahead of time and store in an airtight container in the fridge for up to 2 days. Once ready to serve, prep the squash and add the filling. Top with cheese and broil to melt!

How do I store leftovers?

If you have leftovers, store them in an airtight container in the fridge for 2 to 3 days. You can also store them on a serving plate covered with tin foil.

More grilled vegetable Recipes

More Low Carb Recipes to Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Low-Carb Grilled Summer Squash Boats are an awesome gluten-free vegetarian grilling recipe! | Healthy Seasonal Recipes | #lowcarb #vegetarian #grilling #glutenfree

Low Carb Grilled Stuffed Summer Squash


  • Author: Katie Webster
  • Total Time: 40 minutes
  • Yield: 4 entree servings, 8 side dish servings 1x

Description

Low-Carb Grilled Summer Squash Boats are an awesome gluten-free vegetarian grilling recipe! It will help you use up some of those yellow summer squash that are bursting out of the garden right now.


Ingredients

Scale
  • 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

  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.

Notes

Make-ahead:

Make the filling ahead of time and store in an airtight container in the fridge for up to 2 days. Once ready to serve, prep the squash and add the filling. Top with cheese and broil to melt!

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 2 or 4 boats
  • Calories: 200
  • Sugar: 5 g
  • Sodium: 467 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 10 g

Keywords: Grilled summer squash,low carb summer squash,stuffed summer squash